Norden Aquavit Tasting with Distiller Robyn Cleveland

Meet the Maker & Spirits of Norden Aquavit!

SipScout Craft Alcohol Membership Club – March 2024

Welcome to our SipScout Aquavit Tasting and Easter Mixology Class featuring Norden Aquavit! Aquavit is a lovely, lesser known spirit that we are excited to highlight in this month’s SipScout kit and party. Similar to Gin in production and style, Aquavit’s dominant flavor profile is caraway or dill, whereas Gin’s is juniper. A lovely spirit for sipping (especially if you love rye bread or dill like we do!), Aquavit also makes delectable savory cocktails, such the as the Bunny Mary.

Aquavit is perfect for gin lovers as it’s similarly botanical but it’s also great for those of you who hate the juniper (often described as Christmas tree) flavor common in gin. Get ready to explore a new spirit with four distinct expressions from the wonderful Norden Aquavit in Michigan and, likely, fall in love!

 

Chosen as not only as a symbol of our sense of place, “NORDEN” subtly pays homage to the birthplace of Aquavit in a way that’s simple to communicate. While the north here in Michigan may vary from that of our ancestors, the spirit of discovery and determination remains the same.

Never content with simple American-Made replicas, today we craft classically inspired Aquavit enhanced by unique blends of botanicals from our own backyard and around the world for the quintessentially modern experience. While creating spirits with balance and complexity is our goal for cocktail mixing, every batch must be exceptional on its own first. To that end we remain firmly anchored in and informed by tradition of Aquavit as a sipping spirit above all else.

Norden Aquavit

https://nordenaquavit.com/

About Your Hosts

The Crafty Cask celebrates and supports craft alcohol makers through engaging consumer content, events, virtual tastings, and online education. We help craft enthusiasts drink better and craft makers market their brands better to build thriving small businesses that keep #TipplerNation drinking well!

Your hosts for this event, alongside the featured maker, are Suzanne Henricksen, Founder of The Crafty Cask and Evan Rothrock, sommelier, certified cider professional, mixologist, and bespoke wine tour guide.

Bottles of craft beer, wine, and spirits

Are You A Craft Drink Explorer?

Do you want access to exclusive, hard to find, or lesser known craft alcohol like those we featured here?

Then you, my friend…are in the right place! Join the first and only rotating craft alcohol membership club to get each kit that goes along with our monthly SipScout party and join in on the fun!

Join SipScout

Read the transcript

1
00:00:03,333 –> 00:00:05,700
hello hello everyone

2
00:00:05,733 –> 00:00:08,666
welcome to another fabulous edition of Thirsty Thursday

3
00:00:08,666 –> 00:00:10,833
with SipScout I’m Suzanne

4
00:00:10,833 –> 00:00:12,833
I am the founder of The Crafty Cask

5
00:00:12,833 –> 00:00:15,666
where we are all about celebrating and supporting craft

6
00:00:15,666 –> 00:00:18,866
alcohol makers like the wonderful Norden Aquavit

7
00:00:18,866 –> 00:00:21,233
who we are going to be introducing you to today

8
00:00:21,466 –> 00:00:25,466
and I’m Evan I’m your certified sommelier certified cider

9
00:00:25,466 –> 00:00:28,733
professional boozy expert

10
00:00:28,733 –> 00:00:30,266
he’s just your boozy expert

11
00:00:30,266 –> 00:00:30,866
that’s right

12
00:00:30,866 –> 00:00:33,966
he knows more about booze than anyone I’ve ever met

13
00:00:33,966 –> 00:00:36,966
so while we’re certainly here to talk about Aquavit

14
00:00:37,033 –> 00:00:39,200
if there are other questions that you have

15
00:00:39,200 –> 00:00:41,233
along the way that’s okay too

16
00:00:41,400 –> 00:00:44,533
and as we are getting started here

17
00:00:44,533 –> 00:00:45,266
for those of you

18
00:00:45,266 –> 00:00:48,266
who are a little bit newer to our format

19
00:00:48,333 –> 00:00:52,400
um we usually get started with webinar format

20
00:00:52,400 –> 00:00:53,766
as we all are now

21
00:00:53,766 –> 00:00:56,266
where Evan and I will kind of host with Robin

22
00:00:56,266 –> 00:00:58,133
and we will talk you through

23
00:00:58,133 –> 00:01:00,166
and kind of teach you a little bit about Aquavit

24
00:01:00,166 –> 00:01:01,633
in Norden specifically

25
00:01:01,633 –> 00:01:03,333
and then at the end we will open it up

26
00:01:03,333 –> 00:01:04,766
so everyone can turn on their cameras

27
00:01:04,766 –> 00:01:06,233
and chat with us directly

28
00:01:06,433 –> 00:01:08,400
but in the meanwhile please use the chat

29
00:01:08,400 –> 00:01:10,133
and please ask us your questions in the chat

30
00:01:10,133 –> 00:01:11,333
so this can be engaging

31
00:01:11,333 –> 00:01:13,333
and we will make sure that Robin gets them

32
00:01:13,366 –> 00:01:15,933
and on that note Robin Robin hello

33
00:01:15,933 –> 00:01:17,433
introduce yourself hello

34
00:01:17,433 –> 00:01:19,366
hello I’m Robin Cleveland

35
00:01:19,366 –> 00:01:23,400
I’m a co founder along with my wife Summer of Norden

36
00:01:23,400 –> 00:01:25,233
we were based in Michigan

37
00:01:25,233 –> 00:01:28,066
we make not only I could be but it

38
00:01:28,066 –> 00:01:29,933
this is our flagship spirit

39
00:01:29,933 –> 00:01:32,933
that’s what we launched with five years ago um

40
00:01:33,066 –> 00:01:35,233
the traditional Nordic spirit that we love

41
00:01:35,233 –> 00:01:38,000
sharing with the worlds I was curious about that

42
00:01:38,000 –> 00:01:39,666
what other spirits do you guys make

43
00:01:39,666 –> 00:01:41,066
so locally

44
00:01:41,266 –> 00:01:46,333
we make a few liqueurs that are just for a few bars

45
00:01:46,333 –> 00:01:47,266
that we partner with so

46
00:01:47,266 –> 00:01:49,533
we have our really lovely raspberry liqueur

47
00:01:49,533 –> 00:01:51,533
that we make out of with black raspberries

48
00:01:51,533 –> 00:01:54,433
wild black raspberries here in Michigan um

49
00:01:54,433 –> 00:01:56,166
just still some Caraway into that too

50
00:01:56,166 –> 00:01:59,633
so oh not too far away from the aquaviate of course

51
00:01:59,633 –> 00:02:02,766
and then where we do a few custom gins

52
00:02:02,766 –> 00:02:06,700
and I actually make a botanical rum oh

53
00:02:07,766 –> 00:02:10,500
it’s not under our name but um

54
00:02:10,833 –> 00:02:12,633
that’s something I developed with another bartender

55
00:02:12,633 –> 00:02:14,133
friend of mine well

56
00:02:14,133 –> 00:02:16,166
I’ve tried one botanical rum

57
00:02:16,666 –> 00:02:18,000
blanking on the name of it at the moment

58
00:02:18,000 –> 00:02:19,066
it was really interesting

59
00:02:19,066 –> 00:02:21,266
that isn’t interesting interesting category

60
00:02:21,266 –> 00:02:23,866
what are the botanicals that you you put it on

61
00:02:24,133 –> 00:02:29,433
so this is going to be based around a Thai curry recipe

62
00:02:29,433 –> 00:02:30,333
oh

63
00:02:30,966 –> 00:02:34,100
it’s from a Thai restaurant in Detroit

64
00:02:34,133 –> 00:02:36,266
and I can’t go into too much detail

65
00:02:36,266 –> 00:02:37,866
because it hasn’t been released yet

66
00:02:37,866 –> 00:02:41,366
but that’s the sneak sneak peek inside info

67
00:02:42,200 –> 00:02:43,266
very cool man

68
00:02:43,266 –> 00:02:45,000
how do I get a little sample of that sent us

69
00:02:45,000 –> 00:02:45,533
yeah yeah

70
00:02:45,533 –> 00:02:47,066
Robin can translate it out

71
00:02:48,533 –> 00:02:49,766
alright um

72
00:02:49,766 –> 00:02:51,400
so welcome everyone

73
00:02:51,400 –> 00:02:53,933
it looks like we have people joining here

74
00:02:53,933 –> 00:02:55,800
we always love to hear where you’re joining from

75
00:02:55,800 –> 00:02:57,033
if you wanna throw it in the chat

76
00:02:57,033 –> 00:03:00,933
so we kind of get that conversation started um

77
00:03:00,933 –> 00:03:02,533
but as we go through this

78
00:03:02,533 –> 00:03:02,733
you know

79
00:03:02,733 –> 00:03:06,266
Evans taught us tasting techniques a few times and so

80
00:03:06,266 –> 00:03:07,233
um if you’re new

81
00:03:07,233 –> 00:03:09,200
and you want some tips for tasting techniques

82
00:03:09,200 –> 00:03:10,966
we can certainly do a brief

83
00:03:10,966 –> 00:03:12,000
you know intro to that

84
00:03:12,000 –> 00:03:12,166
so

85
00:03:12,166 –> 00:03:14,233
throw it in the chat if you would like us to do that

86
00:03:14,233 –> 00:03:15,866
but the No. 1 tip we have for you

87
00:03:15,866 –> 00:03:18,266
when it comes to tasting spirits is

88
00:03:18,833 –> 00:03:20,433
don’t stick your nose all the way in the glass

89
00:03:20,433 –> 00:03:22,266
like you do with wine okay

90
00:03:22,266 –> 00:03:25,533
you still wanna nose it because remember

91
00:03:25,666 –> 00:03:28,333
like 80% of your taste is coming from your nose

92
00:03:28,366 –> 00:03:29,833
but with wine

93
00:03:29,833 –> 00:03:31,766
you really get your face in there to get it

94
00:03:31,766 –> 00:03:32,533
this is high proof

95
00:03:32,533 –> 00:03:34,200
so that’s gonna burn out your old factory

96
00:03:34,200 –> 00:03:35,933
so you really wanna kind of hold it

97
00:03:35,933 –> 00:03:37,800
kind of down here and move it up slowly

98
00:03:37,800 –> 00:03:40,033
as you’re trying to find those aromas

99
00:03:40,033 –> 00:03:42,233
and you’re definitely gonna wanna play with the aromas

100
00:03:42,233 –> 00:03:43,933
in this month’s edition

101
00:03:43,933 –> 00:03:46,566
particularly because these are botanical spirits

102
00:03:46,566 –> 00:03:47,766
and there’s a lot of nuance

103
00:03:47,766 –> 00:03:49,600
and a lot of fun things to find in there

104
00:03:49,600 –> 00:03:51,800
and Robin’s gonna help us discover them

105
00:03:51,800 –> 00:03:53,233
and find them along the way

106
00:03:54,233 –> 00:03:57,666
one component of like spirit tasting

107
00:03:57,666 –> 00:04:00,200
that I feel like will be particularly helpful

108
00:04:00,200 –> 00:04:01,266
and effective

109
00:04:01,266 –> 00:04:03,600
when experiencing all of these beautiful spirits

110
00:04:03,600 –> 00:04:05,366
from Norden is

111
00:04:06,666 –> 00:04:13,933
the difference between retro and ortho nasal olifaction

112
00:04:13,933 –> 00:04:14,866
nerd alert

113
00:04:16,133 –> 00:04:18,533
smelling something directly

114
00:04:18,533 –> 00:04:20,400
and then also smelling something

115
00:04:20,400 –> 00:04:23,900
after you swallowed it and exhaling through your nose

116
00:04:24,166 –> 00:04:25,800
you’re gonna smell it again

117
00:04:25,800 –> 00:04:29,900
so take a sip when you get to that point um

118
00:04:31,666 –> 00:04:33,533
press your tongue up into the roof of your mouth

119
00:04:33,533 –> 00:04:36,066
and exhale kind of forcefully through your nose

120
00:04:36,066 –> 00:04:38,966
and you will smell that spirit again um

121
00:04:38,966 –> 00:04:42,533
in a slightly different manner and um

122
00:04:42,766 –> 00:04:46,966
it’s it’s it’s kind of interesting like that uh

123
00:04:47,800 –> 00:04:49,933
I guess process of your brain

124
00:04:50,000 –> 00:04:51,000
smelling something

125
00:04:51,000 –> 00:04:54,733
gives your brain the anticipation of consuming it

126
00:04:54,733 –> 00:04:59,533
and then the retro olefaction after you’ve consumed it

127
00:04:59,533 –> 00:05:00,366
um

128
00:05:01,033 –> 00:05:04,566
I guess kind of affirms that you have consumed it

129
00:05:04,566 –> 00:05:08,666
like it’s the gratification part of tasting in

130
00:05:08,666 –> 00:05:09,733
and enjoying something

131
00:05:09,733 –> 00:05:11,266
and I see Robin nodding his head at that

132
00:05:11,266 –> 00:05:13,800
so that must be something you do as well Robin

133
00:05:13,800 –> 00:05:15,133
definitely yeah

134
00:05:15,466 –> 00:05:19,066
another thing that I Learned from Paul Picol

135
00:05:19,066 –> 00:05:24,133
to the kind of legendary reviewer spirits is um

136
00:05:24,133 –> 00:05:26,266
one big thing is to when you’re smelling

137
00:05:26,333 –> 00:05:27,800
smell very delicately of course

138
00:05:27,800 –> 00:05:30,566
don’t suck it all up um like you were saying um

139
00:05:30,566 –> 00:05:32,466
but keeping your mouth open also

140
00:05:32,466 –> 00:05:34,533
and allowing everything to kind of

141
00:05:34,733 –> 00:05:36,733
weave back and forth between

142
00:05:36,966 –> 00:05:38,166
sort of your mouth

143
00:05:38,166 –> 00:05:39,866
your throat and your nose all the same time

144
00:05:39,866 –> 00:05:42,100
will help you pick up things

145
00:05:42,766 –> 00:05:43,133
yeah

146
00:05:43,133 –> 00:05:45,400
kind of breathing with your mouth open as your yeah

147
00:05:45,400 –> 00:05:47,766
smelling as well yeah um great

148
00:05:47,766 –> 00:05:49,166
alright before we jump in

149
00:05:49,166 –> 00:05:50,600
I wanna do a quick PSA

150
00:05:50,600 –> 00:05:52,333
for what you all have to look forward to

151
00:05:52,333 –> 00:05:52,966
next month

152
00:05:52,966 –> 00:05:55,600
the SipScout for those of you who are members um

153
00:05:55,600 –> 00:05:58,133
next month we are super excited about

154
00:05:58,133 –> 00:06:01,600
especially Evan who’s our Arizona hometown boy um

155
00:06:01,600 –> 00:06:05,033
we are doing a Discover Arizona Summer Wines kit

156
00:06:05,033 –> 00:06:05,933
so you’re all gonna

157
00:06:05,933 –> 00:06:08,866
be getting four different Arizona summer wines

158
00:06:08,866 –> 00:06:10,933
so whites and roses um

159
00:06:10,933 –> 00:06:12,866
because a lot of people don’t think of Arizona

160
00:06:12,866 –> 00:06:14,166
as a wine region and

161
00:06:14,166 –> 00:06:14,633
they certainly

162
00:06:14,633 –> 00:06:16,666
don’t think of it as a great wine region

163
00:06:16,666 –> 00:06:18,066
not yet um

164
00:06:18,066 –> 00:06:19,333
but there’s been a lot of new

165
00:06:19,333 –> 00:06:21,266
we’re figuring it out yeah yeah

166
00:06:21,266 –> 00:06:23,333
figuring it out and even yeah

167
00:06:23,333 –> 00:06:25,866
from 10 years ago the wines I was tasting in Arizona

168
00:06:25,866 –> 00:06:27,566
versus what there is here now

169
00:06:27,566 –> 00:06:28,400
is really amazing

170
00:06:28,400 –> 00:06:30,433
and where we currently live in Arizona

171
00:06:30,766 –> 00:06:31,800
was just newly named

172
00:06:31,800 –> 00:06:33,800
one of the newest AVAs in the country

173
00:06:33,800 –> 00:06:35,866
so it’s actually really picking up in speed

174
00:06:35,866 –> 00:06:37,800
and there’s a lot of exciting stuff going on here

175
00:06:37,800 –> 00:06:40,266
so we’re gonna help you get to know some Arizona wines

176
00:06:40,266 –> 00:06:41,466
and see what you think yourself

177
00:06:41,466 –> 00:06:43,533
and they’re fun because they’re unique varietals

178
00:06:43,533 –> 00:06:46,033
things you wouldn’t hear of at a lot of other places

179
00:06:46,033 –> 00:06:48,400
on my Picpoul Blanc is one of them Traminette

180
00:06:48,400 –> 00:06:49,466
Traminette yes

181
00:06:49,466 –> 00:06:51,733
and so you’ll get to try some fun new varietals as well

182
00:06:51,733 –> 00:06:54,033
and all four of the winemakers will be with us

183
00:06:54,033 –> 00:06:56,866
so we’ll have lots of fun conversations

184
00:06:56,866 –> 00:06:58,633
just like we’re gonna have with a maker tonight

185
00:06:58,633 –> 00:07:00,933
so that’s what you have to look forward to

186
00:07:01,633 –> 00:07:02,633
all right

187
00:07:03,733 –> 00:07:05,800
oh you need some in your glass Robin

188
00:07:05,800 –> 00:07:06,466
I’m assuming

189
00:07:06,466 –> 00:07:09,600
we’re gonna start off with the original taffle style

190
00:07:09,600 –> 00:07:11,800
the taffle taffle taffle yeah

191
00:07:11,800 –> 00:07:15,066
so taffle means table um

192
00:07:15,200 –> 00:07:16,800
and that is the great place to start

193
00:07:16,800 –> 00:07:17,966
that’s our flagship

194
00:07:17,966 –> 00:07:22,233
that’s what we launched with back in 2018

195
00:07:22,733 –> 00:07:24,000
recipe that summer

196
00:07:24,000 –> 00:07:27,633
and I developed over the course of about a year

197
00:07:28,866 –> 00:07:31,533
and the goal here really is to remain classic

198
00:07:31,533 –> 00:07:34,800
and follow the European Union guidelines um

199
00:07:34,800 –> 00:07:37,166
but infuse some modernity into it get

200
00:07:37,166 –> 00:07:38,966
get excite the palate a little bit more

201
00:07:38,966 –> 00:07:42,133
and make it a more versatile mixing spirit

202
00:07:42,800 –> 00:07:45,500
my background is bartening and I would be

203
00:07:46,966 –> 00:07:48,766
not living up to my background

204
00:07:48,766 –> 00:07:50,866
if I made spirits that were just

205
00:07:50,866 –> 00:07:51,166
you know

206
00:07:51,166 –> 00:07:54,966
only good neat so we traditionally is consumed neat

207
00:07:55,166 –> 00:07:56,166
but we think it’s

208
00:07:56,233 –> 00:07:58,000
there’s a lot of room to play around with it

209
00:07:58,000 –> 00:08:01,666
particularly with the supporting botanicals

210
00:08:03,333 –> 00:08:04,633
to give it a little more balance

211
00:08:04,633 –> 00:08:06,833
so anyone doesn’t know

212
00:08:06,833 –> 00:08:10,600
the rule has to be Caraway or dill forward um

213
00:08:10,600 –> 00:08:11,466
and outside of that

214
00:08:11,466 –> 00:08:13,866
you can use any other botanicals that you wish

215
00:08:13,866 –> 00:08:15,866
so long as they don’t overpower the Caraway

216
00:08:15,866 –> 00:08:18,666
or the dill so it’s very similar to gin in there

217
00:08:19,200 –> 00:08:20,766
yeah and what I love about Aqua B is

218
00:08:20,766 –> 00:08:23,666
I always joke that this is perfect for gin lovers

219
00:08:23,666 –> 00:08:24,733
because gin lovers tend to

220
00:08:24,733 –> 00:08:27,266
like botanical spirits already um

221
00:08:27,266 –> 00:08:27,666
and so

222
00:08:27,666 –> 00:08:30,966
this is a new style of a botanical spirit for them

223
00:08:31,066 –> 00:08:33,533
and it’s also great for people who hate gin um

224
00:08:33,533 –> 00:08:35,233
because there’s a lot of people who say

225
00:08:35,233 –> 00:08:36,766
I hate that Juniper flavor

226
00:08:36,766 –> 00:08:39,366
I hate that pine tree kind of taste

227
00:08:39,466 –> 00:08:39,800
and

228
00:08:39,800 –> 00:08:41,600
this really doesn’t have any of that going on in there

229
00:08:41,600 –> 00:08:43,433
even though there might be some Juniper in there

230
00:08:43,433 –> 00:08:44,633
but it is not you know

231
00:08:44,633 –> 00:08:48,466
that he’s Juniper at all so the No. 1

232
00:08:48,466 –> 00:08:51,433
the No. 1 comment from people that don’t like Janet

233
00:08:51,433 –> 00:08:52,266
it is the

234
00:08:52,266 –> 00:08:54,566
it is the Juniper and that is what defines Jen

235
00:08:54,566 –> 00:08:55,600
so it’s

236
00:08:55,600 –> 00:08:57,633
you’re gonna have a really hard time finding a genuine

237
00:08:57,633 –> 00:08:58,866
like if you’re a juniperator

238
00:08:58,866 –> 00:09:00,366
but we do have the course

239
00:09:00,366 –> 00:09:04,466
we have the more citrus for American styles of gin um

240
00:09:04,666 –> 00:09:06,566
and we walked that line a little bit too

241
00:09:06,566 –> 00:09:09,233
we’ve got a lot of citrus in our recipe um

242
00:09:09,233 –> 00:09:11,266
and as you mention there is some Juniper

243
00:09:11,266 –> 00:09:13,633
but it’s it’s very mild and it kind of

244
00:09:13,633 –> 00:09:16,600
it our goal is that all all the flavors

245
00:09:16,600 –> 00:09:19,766
all the supporting botanicals lead back to Careaway

246
00:09:20,166 –> 00:09:23,866
a lot of your tones in Care Away that are not

247
00:09:23,866 –> 00:09:25,633
not as commonly perceived when you

248
00:09:25,633 –> 00:09:27,766
just tasting an Aquabeat

249
00:09:27,766 –> 00:09:29,833
that’s produced only with Care Away

250
00:09:29,833 –> 00:09:31,166
cause it’s so minty

251
00:09:31,166 –> 00:09:34,166
it’s got a really strong spearmint flavor um

252
00:09:34,166 –> 00:09:36,966
actually a miracle of these was only Caraway

253
00:09:36,966 –> 00:09:38,566
no other but any yeah

254
00:09:38,566 –> 00:09:40,366
many oh I didn’t know that in the Navy

255
00:09:40,366 –> 00:09:42,833
one of the largest brands in the world is Alborg

256
00:09:42,833 –> 00:09:44,533
Aquaviet from Denmark

257
00:09:44,533 –> 00:09:46,466
and they only flavor with Caraway

258
00:09:46,733 –> 00:09:49,266
and then there’s brennevan from Iceland

259
00:09:49,266 –> 00:09:51,733
which also just uses Caraway

260
00:09:52,933 –> 00:09:54,566
there’s a lot of complexity

261
00:09:55,600 –> 00:09:59,800
and I think I have T-shirt how funny

262
00:09:59,800 –> 00:10:03,533
it’s very we have a question from Chris

263
00:10:04,133 –> 00:10:05,566
Kristen I was actually yeah

264
00:10:05,566 –> 00:10:07,466
I was actually kind of curious um

265
00:10:07,466 –> 00:10:10,800
that the Juniper component you know

266
00:10:10,800 –> 00:10:12,533
you’re mentioning that some of them are

267
00:10:12,666 –> 00:10:16,666
are like stridently minty spearminty yeah

268
00:10:17,533 –> 00:10:21,666
and I feel like at least with the first impression of

269
00:10:21,766 –> 00:10:27,333
of the toffle the the Juniper component is it

270
00:10:27,333 –> 00:10:29,433
it just feels like there’s like a little bit of like

271
00:10:29,433 –> 00:10:32,033
mentalated element to it and it’s gone

272
00:10:33,066 –> 00:10:36,100
Juniper is there is there Juniper in the top hole

273
00:10:36,133 –> 00:10:38,833
there is yes right yeah

274
00:10:38,833 –> 00:10:40,633
it’s very very small amount yeah

275
00:10:40,633 –> 00:10:42,333
nuanced and delicate yeah

276
00:10:42,333 –> 00:10:43,166
it’s very nice

277
00:10:43,533 –> 00:10:47,166
that’s about 15 times more careaway than than Juniper

278
00:10:47,200 –> 00:10:48,266
yeah sure

279
00:10:48,433 –> 00:10:50,866
um so Kristen was asking

280
00:10:50,866 –> 00:10:52,933
if Aquavit is always consumed room temperature

281
00:10:52,933 –> 00:10:54,900
would you ever chill it slightly

282
00:10:55,033 –> 00:10:56,466
very good question

283
00:10:56,466 –> 00:10:59,433
depends how traditional you wanna get in Scandinavia

284
00:10:59,433 –> 00:11:01,066
most people will insist that

285
00:11:01,066 –> 00:11:04,666
it must be served out of the freezer um

286
00:11:04,666 –> 00:11:07,233
certainly nothing wrong with that and

287
00:11:07,233 –> 00:11:11,333
but our topple style the blue label in particular

288
00:11:11,333 –> 00:11:15,133
was not necessarily designed to be consumed that way

289
00:11:15,133 –> 00:11:19,133
we say for that one a light chill is nice

290
00:11:19,200 –> 00:11:21,000
when you start getting colder than that

291
00:11:21,000 –> 00:11:23,266
and start approaching freezing temperatures

292
00:11:23,366 –> 00:11:29,133
it’s I like in it to having like a really well made um

293
00:11:29,133 –> 00:11:33,400
ale serve too cold if you have like a top fermented

294
00:11:33,400 –> 00:11:36,000
like very fruity farmhouse style ale ale

295
00:11:36,000 –> 00:11:36,866
you’re not gonna

296
00:11:36,866 –> 00:11:38,800
you’re not gonna wanna bring that down to that

297
00:11:38,800 –> 00:11:40,833
you know the 7 11 cooler temperature

298
00:11:40,833 –> 00:11:43,033
which is one degree above freezing um

299
00:11:43,033 –> 00:11:43,766
because you’re gonna

300
00:11:43,766 –> 00:11:46,033
it’s gonna mask a lot of the subtlety and the

301
00:11:46,033 –> 00:11:46,633
and the flavor

302
00:11:46,633 –> 00:11:50,066
so same thing with our with our topple upbeat um

303
00:11:50,066 –> 00:11:51,533
when you get when it gets too cold

304
00:11:51,533 –> 00:11:54,233
it’s it’s not as enjoyable as a neat spirit

305
00:11:54,733 –> 00:11:55,833
we always joke

306
00:11:55,833 –> 00:11:58,666
we always joke that that’s why they serve the cheap

307
00:11:58,666 –> 00:12:00,366
light beers ice

308
00:12:00,366 –> 00:12:01,333
ice cold

309
00:12:01,333 –> 00:12:03,866
because you don’t want to taste the nuance in those

310
00:12:03,866 –> 00:12:06,066
you just want it refreshing

311
00:12:06,066 –> 00:12:07,866
and so yeah that the temperature

312
00:12:07,866 –> 00:12:09,866
you know with wine with anything really matters

313
00:12:09,866 –> 00:12:10,600
if it’s too cold

314
00:12:10,600 –> 00:12:12,966
it kind of masks the flavors if it’s too warm

315
00:12:12,966 –> 00:12:13,400
it can kind of

316
00:12:13,400 –> 00:12:15,833
make some of the flavors feel a lot of balance um

317
00:12:15,833 –> 00:12:17,133
so yeah that temperature

318
00:12:17,133 –> 00:12:21,133
and we do always recommend trying spirits neat first

319
00:12:21,133 –> 00:12:22,733
the way the distiller intended

320
00:12:22,800 –> 00:12:24,533
but then you can certainly play with

321
00:12:24,533 –> 00:12:26,800
adding a drop of water a couple drops of water

322
00:12:26,800 –> 00:12:29,033
adding an ice cube if you add an ice cube

323
00:12:29,033 –> 00:12:31,000
we tend to think you should like swirl it around

324
00:12:31,000 –> 00:12:32,433
and then maybe fish that ice cube out

325
00:12:32,433 –> 00:12:35,033
so it doesn’t like fully dilute um

326
00:12:35,033 –> 00:12:35,566
but yeah

327
00:12:35,566 –> 00:12:37,466
so you can kind of play around with those things

328
00:12:37,466 –> 00:12:38,466
with all of these as well

329
00:12:38,466 –> 00:12:40,166
and especially that adding the water

330
00:12:40,166 –> 00:12:40,800
might help you

331
00:12:40,800 –> 00:12:43,466
find some of those different botanicals in there

332
00:12:43,466 –> 00:12:44,633
and open it up a little bit more

333
00:12:44,633 –> 00:12:47,933
as remarkable how much all of these will

334
00:12:47,933 –> 00:12:50,600
will kind of blossom and bloom um

335
00:12:50,600 –> 00:12:51,966
when you add a little bit of water

336
00:12:51,966 –> 00:12:53,866
and you can honestly

337
00:12:54,033 –> 00:12:56,266
keep that ice cube in there for 15

338
00:12:56,266 –> 00:12:59,200
20 minutes and there’s so much uh

339
00:12:59,200 –> 00:13:02,233
there’s so many essential oils in our spirits

340
00:13:02,533 –> 00:13:05,666
because we use so many botanicals um

341
00:13:06,333 –> 00:13:08,966
it’s gonna continue to evolve all the way through

342
00:13:09,200 –> 00:13:10,566
you actually notice once

343
00:13:10,566 –> 00:13:13,166
once it if it’s cold and it’s diluting

344
00:13:13,166 –> 00:13:14,733
particularly the top hole

345
00:13:14,733 –> 00:13:18,266
will start to get a little bit of a milky haze to it

346
00:13:18,333 –> 00:13:18,933
and that’s

347
00:13:18,933 –> 00:13:22,166
that’s the oils themselves coming out of suspension

348
00:13:22,166 –> 00:13:23,233
right in front of your eyes

349
00:13:23,666 –> 00:13:25,400
you can really see how much we put in there

350
00:13:25,400 –> 00:13:28,266
you don’t do a full chill filtration for that

351
00:13:28,266 –> 00:13:30,033
we don’t show filter anything

352
00:13:31,000 –> 00:13:33,733
and all of our sip Scout members who are here

353
00:13:33,800 –> 00:13:35,533
that should be ringing some bells for you

354
00:13:35,533 –> 00:13:37,566
cause we often talk about how

355
00:13:37,733 –> 00:13:40,633
you know mass made products are made to be super clear

356
00:13:40,633 –> 00:13:42,233
and there are some craft

357
00:13:42,233 –> 00:13:43,633
products that are a little cloudier

358
00:13:43,633 –> 00:13:45,333
like things fall out of solution a little bit

359
00:13:45,333 –> 00:13:47,233
and that can scare consumers away sometimes

360
00:13:47,233 –> 00:13:49,000
thinking there’s something wrong with it

361
00:13:49,000 –> 00:13:50,400
but we always tell people

362
00:13:50,400 –> 00:13:52,366
if you see a little bit of like

363
00:13:52,366 –> 00:13:53,666
howdiness in there lean in

364
00:13:53,666 –> 00:13:55,133
go try that because that means

365
00:13:55,133 –> 00:13:57,433
there were those esters and oils in there

366
00:13:58,000 –> 00:14:00,866
the first time that I saw was

367
00:14:00,866 –> 00:14:02,600
poured a glass of half of ice

368
00:14:02,600 –> 00:14:04,833
and I was like what’s wrong with that beer

369
00:14:06,200 –> 00:14:07,633
you know a great

370
00:14:07,633 –> 00:14:08,433
a great half of ice

371
00:14:08,433 –> 00:14:12,433
have a great wheat beer like maybe overall from yeah

372
00:14:12,433 –> 00:14:14,566
yeah Killer Products yeah

373
00:14:14,566 –> 00:14:15,833
like you see that and you’re like

374
00:14:15,833 –> 00:14:20,066
if you’re new to drinking beer or anything

375
00:14:20,466 –> 00:14:21,500
it’s a little awkward

376
00:14:21,633 –> 00:14:26,166
but there’s a reason why they don’t make it translucent

377
00:14:26,166 –> 00:14:28,833
and flavors are better yeah

378
00:14:28,833 –> 00:14:31,433
so let’s take this quick step back Robin

379
00:14:31,733 –> 00:14:33,466
yeah is Aqua be like

380
00:14:33,466 –> 00:14:36,300
explain it to us as a category in the history of

381
00:14:37,133 –> 00:14:38,066
yeah so it’s uh

382
00:14:38,066 –> 00:14:40,266
it is originally from Nordic countries

383
00:14:40,266 –> 00:14:40,666
uh

384
00:14:40,666 –> 00:14:44,833
the first written surviving reference that we can all

385
00:14:44,833 –> 00:14:49,100
uh look to is from 1531

386
00:14:49,733 –> 00:14:51,366
so this is a this is

387
00:14:51,366 –> 00:14:54,166
going back to the very early days of distillation

388
00:14:54,166 –> 00:14:55,466
in Norden Europe

389
00:14:56,166 –> 00:14:59,166
the name itself comes from the Latin aquivite

390
00:14:59,800 –> 00:15:02,433
which many spirits derive their names

391
00:15:02,433 –> 00:15:07,000
the name from O to v in French is water of life aquabit

392
00:15:07,000 –> 00:15:08,266
aquabitte water life

393
00:15:08,266 –> 00:15:09,633
same thing even whiskey

394
00:15:09,633 –> 00:15:10,366
derived the same

395
00:15:10,366 –> 00:15:14,233
from the Gaelic terminology for water of life

396
00:15:14,733 –> 00:15:16,966
so these are going back to in history

397
00:15:16,966 –> 00:15:20,533
as spirits were thought of as sort of pure alls

398
00:15:20,533 –> 00:15:22,866
and very medicinal mystical creations

399
00:15:22,866 –> 00:15:26,133
so aquabeats no different than just over the centuries

400
00:15:26,133 –> 00:15:30,000
it evolved to a cleaner more of a beverage staple in

401
00:15:30,000 –> 00:15:31,966
in the Scandinavian culture

402
00:15:31,966 –> 00:15:33,866
and particularly served with food

403
00:15:34,233 –> 00:15:35,266
so you think of it as a

404
00:15:35,266 –> 00:15:38,566
as a digestive and a pair of teeth okay

405
00:15:38,566 –> 00:15:39,866
not only before and after

406
00:15:39,866 –> 00:15:43,066
but during very very big during the meal

407
00:15:43,066 –> 00:15:46,166
particularly in Sweden and Denmark

408
00:15:46,766 –> 00:15:49,033
so is it kind of drink like water over there

409
00:15:49,033 –> 00:15:51,066
in the Nordic countries like is it really

410
00:15:51,166 –> 00:15:54,133
it depends who you’re hanging out with but yeah

411
00:15:54,800 –> 00:15:57,266
yeah so if you have a traditional Danish lunch

412
00:15:57,266 –> 00:15:59,633
you’re usually drinking a beer and

413
00:15:59,633 –> 00:16:02,666
and aqua bee throughout the meal um

414
00:16:02,800 –> 00:16:03,733
let me say you

415
00:16:03,733 –> 00:16:05,600
you sip the beer and then the aquabeat you

416
00:16:05,600 –> 00:16:09,133
it’s instead of using the beer as the chaser um

417
00:16:09,133 –> 00:16:10,933
the beer is the beer is the palate cleanser

418
00:16:10,933 –> 00:16:15,166
and the aquabeat actually is more pair with the food um

419
00:16:15,766 –> 00:16:17,766
and when you have you have these little glasses

420
00:16:17,766 –> 00:16:19,266
they serve in these little

421
00:16:19,400 –> 00:16:21,000
like kind of thimble size glasses

422
00:16:21,000 –> 00:16:23,466
and once it’s gone they keep bringing

423
00:16:23,466 –> 00:16:25,466
bringing the bottle back and filling it up and there’s

424
00:16:25,466 –> 00:16:27,866
they have this wonderful art to pouring

425
00:16:27,966 –> 00:16:30,166
you extend your arm all the way out and

426
00:16:30,466 –> 00:16:33,733
and pour to the to the very tippy top of the glass

427
00:16:33,733 –> 00:16:35,400
without spilling a drop it’s like

428
00:16:35,400 –> 00:16:37,600
only the most seasoned professionals can do it

429
00:16:37,600 –> 00:16:39,166
but wow cool

430
00:16:39,166 –> 00:16:41,333
very cool love a good Danish lunch

431
00:16:41,333 –> 00:16:43,100
if anyone ever gets to Denmark

432
00:16:44,766 –> 00:16:48,266
what would be like some like

433
00:16:48,266 –> 00:16:53,566
primary cuisines that you would see in a Danish lunch

434
00:16:53,733 –> 00:16:56,033
foods that would commonly be served

435
00:16:56,033 –> 00:16:58,200
while you’re enjoyingography um

436
00:16:58,200 –> 00:17:00,000
open face sandwiches are really big

437
00:17:00,000 –> 00:17:02,233
they’re called small broth um

438
00:17:02,333 –> 00:17:04,200
it’s usually like a thinly

439
00:17:04,200 –> 00:17:06,866
thin sliced rye bread or really any kind of bread

440
00:17:06,866 –> 00:17:09,666
but they they love their rye breads there um

441
00:17:09,666 –> 00:17:14,833
anything from shrimp to salmon lots of seafoods

442
00:17:14,966 –> 00:17:17,333
potato salads kind of things like that

443
00:17:17,333 –> 00:17:20,066
built on top of these beautiful little sandwiches

444
00:17:21,166 –> 00:17:24,300
fried fish caviar layered on top I mean

445
00:17:24,400 –> 00:17:27,400
there’s some really extravagant stuff out there well

446
00:17:27,400 –> 00:17:29,466
sounds like lunch at our house yeah

447
00:17:31,266 –> 00:17:32,066
sorry

448
00:17:32,400 –> 00:17:34,666
going back to like sort of the history the history

449
00:17:34,666 –> 00:17:37,833
the category um just wanna kind of cover

450
00:17:37,833 –> 00:17:39,600
cover a little bit about the definitions

451
00:17:39,600 –> 00:17:42,433
I think it’s really important because we don’t have

452
00:17:42,433 –> 00:17:44,766
we have very loose definitions of the United States

453
00:17:44,766 –> 00:17:45,066
whereas

454
00:17:45,066 –> 00:17:47,266
they’re much more strict about it in Scandinavia

455
00:17:47,266 –> 00:17:48,766
and Europe at large

456
00:17:48,866 –> 00:17:51,366
and we happen to follow the European Union guideline

457
00:17:51,366 –> 00:17:53,600
even though we don’t technically have to

458
00:17:53,600 –> 00:17:55,400
here in the United States uh

459
00:17:55,400 –> 00:17:58,366
so the the quick I’ll give you guys the quick rundown

460
00:17:58,366 –> 00:17:59,300
um

461
00:17:59,433 –> 00:18:01,833
it’s got to be a Caraway ordeal flavor forward spirit

462
00:18:01,833 –> 00:18:03,666
which which I mentioned before um

463
00:18:03,666 –> 00:18:04,633
but it’s really important that

464
00:18:04,633 –> 00:18:06,966
that flavor has to come through distillation

465
00:18:06,966 –> 00:18:09,866
you can’t you can’t legally call something unopquited

466
00:18:09,866 –> 00:18:11,033
and sell it on the market

467
00:18:11,033 –> 00:18:12,933
in Europe um

468
00:18:12,933 –> 00:18:14,800
if it’s an infused spirit

469
00:18:14,800 –> 00:18:16,533
so you wouldn’t be able to just put Caraway

470
00:18:16,533 –> 00:18:19,433
into a neutral spirit and extract flavor that way

471
00:18:19,433 –> 00:18:21,133
it has to be through distillation

472
00:18:21,800 –> 00:18:25,266
you’re not allowed to add more than 15 grams of sugar

473
00:18:25,266 –> 00:18:27,666
per liter to the finished spirit

474
00:18:27,666 –> 00:18:30,266
prior to bottling that’s another really big one

475
00:18:30,266 –> 00:18:32,433
to separate it from the liqueur category

476
00:18:32,433 –> 00:18:36,366
so Aquabeat should be a dry spirit much like gin

477
00:18:37,200 –> 00:18:39,433
alcohol content cannot go below

478
00:18:39,800 –> 00:18:41,833
thirty seven and a/2 percent

479
00:18:41,833 –> 00:18:44,066
so it’s a higher proof spirit

480
00:18:44,433 –> 00:18:49,100
we’re also not allowed to add anything overly bitter to

481
00:18:49,366 –> 00:18:51,400
to the finished product and that is

482
00:18:51,400 –> 00:18:54,033
to separate it from the very vast

483
00:18:54,733 –> 00:18:57,733
and amazing bitters category

484
00:18:57,733 –> 00:18:58,666
throughout Europe folks

485
00:18:58,666 –> 00:18:59,266
seemingly

486
00:18:59,266 –> 00:19:03,233
every regions are out of their own kind of folk bitters

487
00:19:03,233 –> 00:19:05,833
as it were like everyone’s grandma makes them

488
00:19:05,833 –> 00:19:08,866
and you know every region in Italy particularly

489
00:19:08,866 –> 00:19:10,566
you go and they’ve got their town

490
00:19:10,566 –> 00:19:11,900
their town brand

491
00:19:12,833 –> 00:19:14,900
that’s that’s big in Scandinavia too

492
00:19:15,066 –> 00:19:16,866
so they want to call it dinner upper

493
00:19:16,866 –> 00:19:18,366
keeps like a Morrow yeah

494
00:19:18,366 –> 00:19:20,266
pair of teeth digested so all the

495
00:19:20,266 –> 00:19:22,433
all the a Morrow bitter look horse

496
00:19:22,666 –> 00:19:24,766
well we need to go to Scandinavia

497
00:19:24,766 –> 00:19:26,233
sounds like we love that

498
00:19:26,733 –> 00:19:29,400
Scandinavia’s got a really big kind of schnapps

499
00:19:29,400 –> 00:19:31,366
what they call it snaps culture

500
00:19:31,666 –> 00:19:35,100
um infusing all kinds of flavors and spirits

501
00:19:35,633 –> 00:19:36,366
yeah we follow

502
00:19:36,366 –> 00:19:38,533
we follow rules even though we don’t have to

503
00:19:38,533 –> 00:19:42,333
and it still leaves plenty of room for poor creativity

504
00:19:42,333 –> 00:19:44,800
there’s just like gin has its rules

505
00:19:44,800 –> 00:19:47,966
and there’s so many different gins on the market

506
00:19:48,066 –> 00:19:51,366
to satisfied us about any appetite yeah

507
00:19:51,866 –> 00:19:54,433
so as we’re talking about this topple style

508
00:19:54,966 –> 00:19:58,700
tell us about the search for citrus yeah

509
00:20:00,033 –> 00:20:00,866
oh boy yeah

510
00:20:00,866 –> 00:20:02,666
so Tapple there are Tapple style

511
00:20:02,666 –> 00:20:04,133
so Tapple means table

512
00:20:04,133 –> 00:20:06,666
this is inspired by the styles of awkward beats

513
00:20:06,666 –> 00:20:08,333
that you would find in Norden Germany

514
00:20:08,333 –> 00:20:10,033
and Denmark um

515
00:20:10,033 –> 00:20:12,300
despite the fact that my wife’s half Swedish

516
00:20:12,566 –> 00:20:15,766
my first try first taste of awkward beat happened in

517
00:20:15,800 –> 00:20:19,833
in Copenhagen in 20 or 2003

518
00:20:20,000 –> 00:20:22,400
so my good friend growing up was Danish

519
00:20:22,400 –> 00:20:24,566
and he introduced me in the category

520
00:20:24,666 –> 00:20:26,833
we when we were developing the recipe

521
00:20:26,833 –> 00:20:28,766
we knew we wanted to incorporate some citrus

522
00:20:28,766 –> 00:20:32,400
which is not very common in Scandinavia um

523
00:20:32,400 –> 00:20:34,833
mainly because citrus doesn’t really grow there

524
00:20:35,933 –> 00:20:37,766
similarly we were in Michigan

525
00:20:37,766 –> 00:20:39,733
we don’t have citrus growing here either

526
00:20:39,933 –> 00:20:42,033
so we have to figure out something that works

527
00:20:42,033 –> 00:20:45,566
that we could get relatively easily

528
00:20:45,566 –> 00:20:49,033
and we tried so hard trying it

529
00:20:49,033 –> 00:20:50,166
like all the difference

530
00:20:50,166 –> 00:20:51,400
all these different citrus varieties

531
00:20:51,400 –> 00:20:53,066
that grew in the United States

532
00:20:53,066 –> 00:20:54,366
that we could you know

533
00:20:54,366 –> 00:20:56,533
have a steady supply year after year

534
00:20:57,066 –> 00:21:00,233
and we were about to give up and um

535
00:21:00,233 –> 00:21:02,666
this was around Christmas time or a few months

536
00:21:02,666 –> 00:21:04,133
a few months after Christmas

537
00:21:04,266 –> 00:21:06,366
I had realized that um

538
00:21:07,266 –> 00:21:09,666
we had set we gave our kids

539
00:21:09,666 –> 00:21:12,266
clementines in their stockings for Christmas

540
00:21:12,600 –> 00:21:14,833
and I had taken the peels after everybody ate them

541
00:21:14,833 –> 00:21:17,033
and I laid them out on the windowsill and I drive them

542
00:21:17,033 –> 00:21:19,066
and the intent was to make bitters with them

543
00:21:19,333 –> 00:21:20,533
um forgot about them

544
00:21:20,533 –> 00:21:21,533
tucked them away in the bar

545
00:21:21,533 –> 00:21:23,333
there were a little ziploc bag

546
00:21:23,566 –> 00:21:24,933
and kind of

547
00:21:25,000 –> 00:21:28,066
discovered them when I was cleaning the bar out

548
00:21:28,066 –> 00:21:29,366
and I put him in a roto bath

549
00:21:29,366 –> 00:21:30,733
and anyone doesn’t know what that is

550
00:21:30,733 –> 00:21:33,000
a mini still basically so

551
00:21:33,000 –> 00:21:34,100
we did one

552
00:21:34,533 –> 00:21:37,966
1 liter distillation with these clementine peels

553
00:21:37,966 –> 00:21:40,966
and it was just it was like the light bulb moment

554
00:21:41,066 –> 00:21:42,266
it’s perfect

555
00:21:42,866 –> 00:21:44,366
the only downside is

556
00:21:44,366 –> 00:21:48,466
there is no supply of dry clementine peel

557
00:21:48,466 –> 00:21:50,300
so we still to this day

558
00:21:50,366 –> 00:21:53,966
buy whole fruit and peel and air dry all of them

559
00:21:56,166 –> 00:21:59,233
7 hundred fifty pounds last year dedication

560
00:21:59,233 –> 00:22:04,133
750 pounds of hand peeled air dried lemon

561
00:22:04,133 –> 00:22:07,400
8 getting your vitamin C yeah

562
00:22:07,400 –> 00:22:08,333
yeah and

563
00:22:08,333 –> 00:22:09,300
and very

564
00:22:10,000 –> 00:22:11,566
very mushy hands

565
00:22:13,866 –> 00:22:16,000
it takes it takes three to four people

566
00:22:16,000 –> 00:22:17,466
two to three days to do that

567
00:22:17,466 –> 00:22:19,933
that’s great wow

568
00:22:20,066 –> 00:22:20,966
yeah I really do

569
00:22:20,966 –> 00:22:22,600
on the nose like and

570
00:22:22,600 –> 00:22:24,200
you know I knew Clementine was in there

571
00:22:24,200 –> 00:22:25,733
but on the nose I really it does

572
00:22:25,733 –> 00:22:28,866
you do get that like Clementine smell a little bit

573
00:22:29,466 –> 00:22:32,000
yeah and it lends a nice sweetness to the

574
00:22:32,000 –> 00:22:34,333
to the spirit without needing to add any sugar

575
00:22:34,333 –> 00:22:36,266
which was really important to us as well

576
00:22:37,966 –> 00:22:41,500
I just really love how Aqua B finishes like savory

577
00:22:42,133 –> 00:22:43,400
like that just like Carol

578
00:22:43,400 –> 00:22:44,666
with that little savory

579
00:22:44,666 –> 00:22:47,466
like note on the finish is so unique most

580
00:22:47,466 –> 00:22:49,533
from most spirits um

581
00:22:49,533 –> 00:22:51,833
and I’m a savory girl for sure

582
00:22:51,833 –> 00:22:52,400
um yeah

583
00:22:52,400 –> 00:22:54,900
so you do almost get a little salinity

584
00:22:55,266 –> 00:22:56,066
yeah

585
00:22:56,533 –> 00:22:57,666
and I feel sad

586
00:22:58,433 –> 00:23:00,000
I feel like that’s uh

587
00:23:00,000 –> 00:23:05,566
very a proposed for Scandinavian kind of culture

588
00:23:05,566 –> 00:23:07,366
cuisine food drink

589
00:23:07,833 –> 00:23:11,666
I mean having salted black licorice candy

590
00:23:12,733 –> 00:23:14,433
something that’s a popular

591
00:23:14,433 –> 00:23:16,833
definitive for many of those

592
00:23:16,833 –> 00:23:18,833
kind of mother in law’s favorite candy

593
00:23:19,866 –> 00:23:21,966
it’s bonkers to me because like

594
00:23:22,433 –> 00:23:25,833
licorice by itself is already kind of like

595
00:23:25,833 –> 00:23:28,566
divisive for at least the American culture

596
00:23:28,566 –> 00:23:29,733
and add some salt in it

597
00:23:29,766 –> 00:23:31,600
and then salt it and call it a candy

598
00:23:31,600 –> 00:23:31,933
all right wait

599
00:23:31,933 –> 00:23:33,333
what I don’t wanna eat that

600
00:23:34,066 –> 00:23:35,366
it’s compelling

601
00:23:35,366 –> 00:23:38,666
it’s actually really very good sometimes um

602
00:23:38,666 –> 00:23:40,766
it took a little bit of a learning curve

603
00:23:40,766 –> 00:23:43,466
for me to acquire taste but I’ve become a fan

604
00:23:43,533 –> 00:23:44,333
yeah

605
00:23:45,233 –> 00:23:45,466
Robin

606
00:23:45,466 –> 00:23:47,833
anything else you want to talk about the topple style

607
00:23:48,000 –> 00:23:49,000
um yeah

608
00:23:49,000 –> 00:23:50,866
we can talk a little bit about dissolation

609
00:23:50,866 –> 00:23:52,066
um we do

610
00:23:52,066 –> 00:23:53,133
we do distill

611
00:23:53,133 –> 00:23:56,666
a little bit differently than Scandinavian producers do

612
00:23:56,800 –> 00:23:58,833
um we actually took a gin making approach

613
00:23:58,833 –> 00:24:02,366
so to to the end of making making it more of a

614
00:24:02,466 –> 00:24:04,966
a gin like spirit

615
00:24:04,966 –> 00:24:07,166
and make it a little more cocktail friendly

616
00:24:07,233 –> 00:24:10,800
uh we wanted to produce it similar to how gin is made

617
00:24:10,800 –> 00:24:12,266
so what we’re doing is uh

618
00:24:12,433 –> 00:24:15,300
we’re distilling all these botanicals together

619
00:24:15,933 –> 00:24:18,066
and just adding water back to the spirit

620
00:24:18,066 –> 00:24:22,566
after it’s distilled so it’s in gin making terminology

621
00:24:22,566 –> 00:24:24,133
that’s called one shot

622
00:24:24,933 –> 00:24:26,833
and that means you’re not

623
00:24:28,000 –> 00:24:30,633
not adding neutral spirit back to it

624
00:24:30,733 –> 00:24:33,500
but we’re diluting it a lot of people concentrate there

625
00:24:33,533 –> 00:24:34,400
when they’re making general

626
00:24:34,400 –> 00:24:35,633
concentrate their botanicals

627
00:24:35,633 –> 00:24:37,033
so the add two three

628
00:24:37,033 –> 00:24:39,966
four sometimes 10 times the botanicals

629
00:24:40,033 –> 00:24:42,966
and then add neutral spirit and water back to them

630
00:24:43,433 –> 00:24:44,833
Hendrix is a good example

631
00:24:44,833 –> 00:24:46,233
they they do a

632
00:24:46,233 –> 00:24:50,300
they do a multiple kind of

633
00:24:51,233 –> 00:24:52,033
you know

634
00:24:52,600 –> 00:24:55,633
concentrated bits of botanicals and then do

635
00:24:55,633 –> 00:24:56,733
do a single dissolation

636
00:24:56,733 –> 00:24:59,866
but then use that sort of concentrate

637
00:25:00,033 –> 00:25:00,966
um and that’s how

638
00:25:00,966 –> 00:25:03,266
that’s how most aquabeats are made in Scandinavia

639
00:25:03,266 –> 00:25:06,566
as well but they’ll typically do each botanical on

640
00:25:06,733 –> 00:25:07,666
on its own

641
00:25:07,866 –> 00:25:11,333
so if you were making a aquabeat with three botanicals

642
00:25:11,333 –> 00:25:13,200
you would do three separate distillations

643
00:25:13,200 –> 00:25:14,566
highly concentrated

644
00:25:14,633 –> 00:25:18,066
and then blend those back into your neutral spirit

645
00:25:18,066 –> 00:25:20,400
or your vodka base so in essence

646
00:25:20,400 –> 00:25:22,033
it’s almost like a flavored vodka

647
00:25:22,033 –> 00:25:23,866
rather than a fully distilled

648
00:25:23,866 –> 00:25:28,866
integrated spirit we found through lots of testing

649
00:25:28,866 –> 00:25:31,700
that we liked the way it came across

650
00:25:33,000 –> 00:25:34,933
when it was all kind of mingled together

651
00:25:34,933 –> 00:25:37,066
and still together sure

652
00:25:37,400 –> 00:25:40,733
when you when you rectify

653
00:25:41,733 –> 00:25:44,066
you probably lose a little bit of what you

654
00:25:44,200 –> 00:25:46,866
imbued in the spirit on the first pass

655
00:25:46,866 –> 00:25:48,700
when you go through it again

656
00:25:48,766 –> 00:25:49,666
so it kind of

657
00:25:49,666 –> 00:25:50,266
makes sense

658
00:25:50,266 –> 00:25:54,133
that you would want to get it all in one shot

659
00:25:54,200 –> 00:25:55,300
yeah exactly

660
00:25:55,766 –> 00:25:57,000
yeah we start with a

661
00:25:57,000 –> 00:25:58,466
we start with a high proof

662
00:25:58,466 –> 00:26:01,633
very clean organic neutral spirit made from corn

663
00:26:01,866 –> 00:26:05,000
and we’re soaking our botanicals in that spirit

664
00:26:05,000 –> 00:26:07,266
along with water so we’re getting some extraction

665
00:26:07,266 –> 00:26:10,466
from the water some extraction from the ethanol um

666
00:26:10,466 –> 00:26:12,133
and then when they’re distilled together

667
00:26:12,133 –> 00:26:15,600
some of the water comes over on the molecular level um

668
00:26:15,600 –> 00:26:18,233
in the still that we’re using which is the pot still

669
00:26:18,433 –> 00:26:20,466
we’re getting more water than you would in a column

670
00:26:20,466 –> 00:26:21,800
still but um

671
00:26:21,800 –> 00:26:26,266
the final batch strength is usually around 155 proof

672
00:26:26,600 –> 00:26:29,133
so just a little over 75% alcohol

673
00:26:29,633 –> 00:26:31,233
and then we just add water back to

674
00:26:31,233 –> 00:26:33,133
to bring it to 90 proof to bottle up

675
00:26:34,000 –> 00:26:35,000
oh um

676
00:26:35,000 –> 00:26:37,333
what’s the with a pot still

677
00:26:37,566 –> 00:26:38,466
um

678
00:26:39,000 –> 00:26:44,866
how do you infuse the flavor profiles for me visually

679
00:26:44,866 –> 00:26:47,866
like from recollection column still

680
00:26:47,866 –> 00:26:50,366
it makes very much sense you just have baskets

681
00:26:50,366 –> 00:26:52,533
and they drop the flavors in

682
00:26:52,533 –> 00:26:54,266
at various levels of temperature

683
00:26:54,266 –> 00:26:55,733
and infusion yeah

684
00:26:55,766 –> 00:26:58,633
pot still how does that work with mechanicals

685
00:26:58,633 –> 00:26:59,966
so pot still you can do

686
00:26:59,966 –> 00:27:03,433
you can do that like a gin basket is sort of a

687
00:27:03,733 –> 00:27:06,466
the kind of accepted Noma quencher for that

688
00:27:06,466 –> 00:27:08,533
and that’s allowing the vapor

689
00:27:08,533 –> 00:27:10,800
the when the spirit is in the vapor phase

690
00:27:10,800 –> 00:27:12,966
the vapor will pass through that basket

691
00:27:12,966 –> 00:27:15,800
you can do that with a pot still also um

692
00:27:15,800 –> 00:27:16,600
but we do

693
00:27:16,600 –> 00:27:19,433
we do everything in the still together so it’s all

694
00:27:19,433 –> 00:27:21,000
it’s all moving around there’s a

695
00:27:21,000 –> 00:27:23,633
there’s an agitator in the bottom of the pot

696
00:27:23,633 –> 00:27:25,133
and everything’s kind of moving around

697
00:27:25,133 –> 00:27:26,733
and cooking at the same time

698
00:27:26,733 –> 00:27:28,633
and the way we control

699
00:27:28,633 –> 00:27:30,433
what we keep and what we discard

700
00:27:30,433 –> 00:27:32,666
as we’re making cuts wow

701
00:27:32,666 –> 00:27:34,266
we really only need to make two cuts

702
00:27:34,266 –> 00:27:35,633
through the heads cut in the tails cut

703
00:27:35,633 –> 00:27:39,233
just like when you’re just stealing from a raw

704
00:27:39,233 –> 00:27:40,733
raw material be it grain

705
00:27:40,733 –> 00:27:43,133
grapes or molasses to make rum

706
00:27:43,866 –> 00:27:46,066
you’re usually making those cuts not only for flavor

707
00:27:46,066 –> 00:27:47,166
but for safety

708
00:27:47,366 –> 00:27:49,400
we don’t have to worry about the safety aspect

709
00:27:49,400 –> 00:27:51,633
because the spirit is already

710
00:27:52,233 –> 00:27:54,533
has already gone through a column distillation

711
00:27:54,633 –> 00:27:56,466
so we we have a very clean

712
00:27:56,466 –> 00:27:57,800
we have a very clean spirit of being

713
00:27:57,800 –> 00:28:00,566
we’re just focusing on flavor at that point

714
00:28:00,566 –> 00:28:04,066
so for us we’re using a lot of citrus um

715
00:28:04,066 –> 00:28:07,200
the Caraway itself has a lot of essential oils as well

716
00:28:07,200 –> 00:28:09,466
so we need to be really careful in the beginning

717
00:28:09,933 –> 00:28:11,733
to make a heads cut

718
00:28:11,733 –> 00:28:13,866
to eliminate a lot of those heavier oils

719
00:28:13,866 –> 00:28:16,333
or we would have a cloudy spirit in the bottle

720
00:28:17,433 –> 00:28:18,900
and it’s usually about

721
00:28:20,266 –> 00:28:22,600
oh it’s about 1% really

722
00:28:22,600 –> 00:28:25,366
of the run that gets discarded in the beginning

723
00:28:26,233 –> 00:28:27,966
yeah it’s really not much

724
00:28:27,966 –> 00:28:29,133
I guess considering

725
00:28:29,133 –> 00:28:30,633
it’s already gone through the column distillation

726
00:28:30,633 –> 00:28:32,366
it makes sense we lose a little more on the

727
00:28:32,366 –> 00:28:34,066
on the on the tails cut

728
00:28:34,066 –> 00:28:36,266
but we can’t go too deep into the tails

729
00:28:38,766 –> 00:28:40,066
cracking into the next one

730
00:28:40,200 –> 00:28:41,100
oh yeah

731
00:28:41,200 –> 00:28:45,133
let’s move into uh actually we is that the next one

732
00:28:45,133 –> 00:28:46,533
let me defer to you Robin

733
00:28:46,533 –> 00:28:48,466
which one do you think we should taste next

734
00:28:48,466 –> 00:28:51,933
I think that’s a good one to taste next honestly yeah

735
00:28:52,033 –> 00:28:54,133
I wouldn’t want to taste that one after the next

736
00:28:54,133 –> 00:28:55,033
after the barrel age

737
00:28:55,033 –> 00:28:58,033
because the barrel age does have a little kit to it

738
00:28:58,033 –> 00:28:58,833
yeah

739
00:28:59,233 –> 00:29:00,933
hundred seven proof so yeah

740
00:29:00,933 –> 00:29:01,433
we’re going

741
00:29:01,433 –> 00:29:07,300
we’re going down from 90 proof down to 76 now okay

742
00:29:07,533 –> 00:29:09,566
this is our strawberry rhubarb

743
00:29:09,966 –> 00:29:12,966
it’s called Limited Snaps Edition

744
00:29:13,366 –> 00:29:17,666
um going back to the Scandinavian Snaps term

745
00:29:17,733 –> 00:29:21,033
um there’s a um

746
00:29:21,033 –> 00:29:22,966
in Sweden they call it creta snaps

747
00:29:22,966 –> 00:29:26,433
so that means spice snaps basically

748
00:29:26,533 –> 00:29:29,933
um and folks would take any kind of seasonal produce

749
00:29:29,933 –> 00:29:32,466
or flavors that they wanna preserve uh

750
00:29:32,466 –> 00:29:35,433
into the fall and winter and uh

751
00:29:35,433 –> 00:29:36,933
put it in spirit so you can

752
00:29:37,133 –> 00:29:38,800
you can taste those summer flavors

753
00:29:38,800 –> 00:29:41,233
so this is a all Michigan strawberries

754
00:29:41,233 –> 00:29:42,733
all Michigan rhubarb

755
00:29:43,266 –> 00:29:45,333
we make it one day a year

756
00:29:45,933 –> 00:29:47,766
wow yeah

757
00:29:48,166 –> 00:29:50,600
as many strawberries as we can get from

758
00:29:50,600 –> 00:29:52,966
there’s two different farms that we work with

759
00:29:53,000 –> 00:29:55,666
we kind of keep in touch with them

760
00:29:55,666 –> 00:29:57,333
there’s a two to three week window

761
00:29:57,333 –> 00:29:59,866
typically of strawberry harvest in Michigan

762
00:30:00,133 –> 00:30:02,733
and we have to kind of decide who

763
00:30:02,733 –> 00:30:04,333
whose farm we’re gonna go with

764
00:30:04,333 –> 00:30:06,333
whoever has the most strip

765
00:30:06,666 –> 00:30:09,633
the most strawberries hanging off the vines

766
00:30:09,766 –> 00:30:11,533
we’re gonna go visit that farm

767
00:30:11,533 –> 00:30:13,033
take as much as we can

768
00:30:13,066 –> 00:30:14,400
bring those back to the distillery

769
00:30:14,400 –> 00:30:16,166
get them in spirit immediately

770
00:30:16,200 –> 00:30:18,866
um so to put this into perspective

771
00:30:18,866 –> 00:30:20,133
these are not the kind of strawberries

772
00:30:20,133 –> 00:30:21,333
you would find at a store

773
00:30:21,333 –> 00:30:24,666
they’re smaller they’re juicier um

774
00:30:24,666 –> 00:30:25,333
and they’re the kind

775
00:30:25,333 –> 00:30:28,200
of strawberries that are so ripe when you pick them

776
00:30:28,200 –> 00:30:29,366
that you don’t eat them

777
00:30:29,366 –> 00:30:31,800
or do something with them that day

778
00:30:31,800 –> 00:30:35,566
they’re gonna turn to mush are so sweet and so juicy

779
00:30:35,733 –> 00:30:36,933
but they don’t have

780
00:30:36,933 –> 00:30:38,433
they don’t have a lot of body to them

781
00:30:38,433 –> 00:30:41,000
so we get them in the spirit immediately

782
00:30:41,000 –> 00:30:42,433
we soak them for 45 days

783
00:30:42,433 –> 00:30:44,533
along with Michigan grown rhubarb

784
00:30:45,200 –> 00:30:45,466
and then

785
00:30:45,466 –> 00:30:50,000
we have a secondary tank that gets a little hibiscus

786
00:30:50,000 –> 00:30:51,833
for three weeks and finally

787
00:30:51,833 –> 00:30:54,933
we finish it with rose water that we make from damascu

788
00:30:54,933 –> 00:30:56,133
rose petals on our

789
00:30:56,133 –> 00:31:00,400
on our pot still and blend that in to suit

790
00:31:00,400 –> 00:31:01,533
we blend those two together

791
00:31:01,533 –> 00:31:03,200
and this one is slightly sweetened

792
00:31:03,200 –> 00:31:05,266
it’s the only thing we make aqua beat wise

793
00:31:05,266 –> 00:31:06,633
that has any sugar in them

794
00:31:06,833 –> 00:31:09,566
so there’s a 14 grams per liter

795
00:31:09,566 –> 00:31:11,466
still under that legal threshold

796
00:31:11,633 –> 00:31:12,766
um and it’s kind of

797
00:31:12,766 –> 00:31:15,366
just enough to bring the strawberry flavor up front

798
00:31:15,366 –> 00:31:16,666
without um

799
00:31:16,666 –> 00:31:19,566
being too medicinal and it’s

800
00:31:19,566 –> 00:31:25,733
it’s like just appropriately delivering the strawberry

801
00:31:25,733 –> 00:31:28,566
yeah that sweetness is cause you kind of you know

802
00:31:28,566 –> 00:31:30,966
expect that when you smell and taste strawberry

803
00:31:30,966 –> 00:31:33,133
to have a little bit of sweetness and max it out

804
00:31:33,133 –> 00:31:35,333
your a lot of people see this

805
00:31:35,333 –> 00:31:37,366
and they expect it to be a little cooler also

806
00:31:38,200 –> 00:31:40,266
we wouldn’t be an Aquabeat if we had too much sugar

807
00:31:40,266 –> 00:31:43,833
so we got to live up to the expectation

808
00:31:43,833 –> 00:31:44,933
of it being an aquabeat

809
00:31:44,933 –> 00:31:46,366
but still trying to play around

810
00:31:46,366 –> 00:31:48,233
with it enough to make it interesting

811
00:31:48,233 –> 00:31:49,666
so beautifully balanced though

812
00:31:49,666 –> 00:31:52,166
with all those different elements going on

813
00:31:52,166 –> 00:31:55,433
and it just like it’s very harmonious and it is

814
00:31:55,433 –> 00:31:58,033
it’s a really nice like it does taste like summer

815
00:31:58,033 –> 00:31:59,533
it tastes like the idea

816
00:31:59,533 –> 00:32:03,066
it’s midsummer really in a bottle um

817
00:32:03,200 –> 00:32:04,600
strawberry season is late June

818
00:32:04,600 –> 00:32:06,066
right at right at the peak of

819
00:32:06,066 –> 00:32:07,666
you know for the longest day of the year

820
00:32:07,666 –> 00:32:09,133
it’s really awesome

821
00:32:09,266 –> 00:32:12,266
I’m here in Michigan just for all the

822
00:32:12,266 –> 00:32:14,566
I guess just a point of reference

823
00:32:14,933 –> 00:32:19,466
rather mentioned that 14 grams of sugar per leader um

824
00:32:19,933 –> 00:32:22,933
to compare a can of Coca Cola

825
00:32:22,933 –> 00:32:29,500
which is 12 ounces 355 milliliters as 36 grams of sugar

826
00:32:29,666 –> 00:32:31,766
yeah in math fair

827
00:32:31,933 –> 00:32:33,233
this is very very slight

828
00:32:33,233 –> 00:32:33,833
like it’s

829
00:32:33,833 –> 00:32:34,366
barely

830
00:32:34,366 –> 00:32:37,700
past the perception level of most people’s talents

831
00:32:37,766 –> 00:32:39,633
it works out to be about

832
00:32:39,666 –> 00:32:41,466
somewhere in the ballpark of like

833
00:32:41,466 –> 00:32:45,533
a tablespoon per bottle it’s it’s very little

834
00:32:47,366 –> 00:32:49,366
how do you typically drink this

835
00:32:49,366 –> 00:32:50,800
is this a straight sipper

836
00:32:50,800 –> 00:32:52,966
do you do cocktails what types of cocktails do you do

837
00:32:52,966 –> 00:32:54,566
food pairings yeah

838
00:32:54,566 –> 00:32:58,700
so this one was actually designed to mix with tonic um

839
00:32:58,933 –> 00:33:01,966
it was intended to be sort of the Gateway OC

840
00:33:02,366 –> 00:33:04,766
we launched it right at the height of the pandemic

841
00:33:04,766 –> 00:33:06,200
when all the bars shut down

842
00:33:06,200 –> 00:33:07,400
which are which is really

843
00:33:07,400 –> 00:33:11,066
you know who we interface with the most as a

844
00:33:11,066 –> 00:33:14,266
you know a brand bounded partly by a bartender

845
00:33:14,366 –> 00:33:17,233
and then also just that’s the crowd that

846
00:33:17,233 –> 00:33:19,766
typically has understood the category

847
00:33:19,833 –> 00:33:21,466
especially in the earlier days

848
00:33:21,633 –> 00:33:22,733
so we uh we

849
00:33:22,733 –> 00:33:23,600
we all of our

850
00:33:23,600 –> 00:33:25,033
all of our friends had to close their

851
00:33:25,033 –> 00:33:25,933
close their businesses

852
00:33:25,933 –> 00:33:27,366
but the liquor stores were still open

853
00:33:27,366 –> 00:33:30,466
so how can we how can we make something that

854
00:33:30,466 –> 00:33:31,733
people don’t need to fuss with

855
00:33:31,733 –> 00:33:33,233
they don’t really need to understand it as much

856
00:33:33,233 –> 00:33:35,266
but we’re still presenting Aquabeat to them

857
00:33:35,266 –> 00:33:36,866
introducing them to a category

858
00:33:36,866 –> 00:33:38,366
that they might not be familiar with

859
00:33:38,566 –> 00:33:39,966
so we we came up with this

860
00:33:39,966 –> 00:33:42,733
it’s still legally an operating Scandinavia

861
00:33:42,733 –> 00:33:44,933
but it’s almost a cocktail in a bottle

862
00:33:44,933 –> 00:33:47,366
so we drink it neat I do like this one

863
00:33:47,366 –> 00:33:49,500
froze out of the freezer just fine

864
00:33:49,933 –> 00:33:51,800
you do lose some of the spice notes

865
00:33:51,800 –> 00:33:54,333
but the strawberry also intensifies when it’s frozen

866
00:33:54,333 –> 00:33:56,033
which is really neat um

867
00:33:56,033 –> 00:33:58,600
since we launched it bartenders have adopted it

868
00:33:58,600 –> 00:34:00,300
and since the bars open back up

869
00:34:00,333 –> 00:34:01,533
people love playing around with it

870
00:34:01,533 –> 00:34:04,666
it makes a lovely negroni um

871
00:34:05,200 –> 00:34:09,466
you can French 75 all day with this

872
00:34:09,466 –> 00:34:11,766
I mean fresh that think that’s the

873
00:34:11,766 –> 00:34:12,366
that’s the one

874
00:34:12,366 –> 00:34:14,400
that really gets people’s eyes to light up

875
00:34:14,400 –> 00:34:15,933
is particular

876
00:34:15,933 –> 00:34:19,466
if you use like a brute rose instead of shampoo

877
00:34:19,466 –> 00:34:21,133
just a regular dry champagne

878
00:34:21,166 –> 00:34:24,166
use a rose instead and it’s just magical

879
00:34:24,166 –> 00:34:26,833
give it some extra kind of floral

880
00:34:26,833 –> 00:34:27,866
yeah a little more floral

881
00:34:27,866 –> 00:34:29,600
little more Berry just

882
00:34:29,600 –> 00:34:31,033
it’s very very good

883
00:34:31,066 –> 00:34:32,200
yeah that sounds amazing

884
00:34:32,200 –> 00:34:34,766
and I do feel like that sweetness

885
00:34:34,766 –> 00:34:37,133
that’s slight and subtle uh

886
00:34:37,266 –> 00:34:39,366
complimented with a bitter component

887
00:34:39,366 –> 00:34:42,666
like you were describing with a negroni um

888
00:34:43,366 –> 00:34:45,666
I’m I’m very excited to try that

889
00:34:45,666 –> 00:34:49,166
it’s probably gonna be a cocktail today tonight haha

890
00:34:49,166 –> 00:34:50,233
all right yeah

891
00:34:50,233 –> 00:34:53,266
I like to use I like to use Pokerosa for that too

892
00:34:53,266 –> 00:34:55,666
if you have if you have that on hand

893
00:34:55,833 –> 00:34:56,566
Cookie Rosa

894
00:34:56,566 –> 00:34:58,333
for the same reason you mentioned about the

895
00:34:58,333 –> 00:35:00,366
kind of the extra floral note

896
00:35:00,866 –> 00:35:02,066
there’s also a little like

897
00:35:02,066 –> 00:35:04,900
I get a little chocolatey undertone and Cookie Rosa

898
00:35:04,933 –> 00:35:06,666
so I use that instead of remove

899
00:35:07,066 –> 00:35:08,733
but where you can do a split 50

900
00:35:08,733 –> 00:35:11,766
50 Cookie Rosa and a nice like rose

901
00:35:11,766 –> 00:35:12,733
rose remove

902
00:35:13,266 –> 00:35:15,800
you know I’m not sure where this came from

903
00:35:15,800 –> 00:35:17,633
but there’s a brain fart that’s going on here

904
00:35:17,633 –> 00:35:22,066
that the flavor of this with the flavor of chai

905
00:35:22,233 –> 00:35:25,833
oh yeah they could be really cool

906
00:35:25,966 –> 00:35:29,333
I can see that working absolutely yeah

907
00:35:29,333 –> 00:35:31,433
yeah yeah um

908
00:35:31,433 –> 00:35:33,333
Michael put in the chat that

909
00:35:33,333 –> 00:35:35,466
a bit of water really brings out the strawberry

910
00:35:35,466 –> 00:35:37,066
so everyone if you have some water

911
00:35:37,066 –> 00:35:38,433
do a little drop of water in there

912
00:35:38,433 –> 00:35:40,766
we just tried it ourselves and he’s absolutely right

913
00:35:40,766 –> 00:35:41,333
yes please

914
00:35:41,333 –> 00:35:42,800
um and like we said

915
00:35:42,800 –> 00:35:44,166
good idea to do with all of these

916
00:35:44,166 –> 00:35:46,633
because you might get a little bit more Clementine

917
00:35:46,633 –> 00:35:47,933
from the first one or you might get

918
00:35:47,933 –> 00:35:48,200
you know

919
00:35:48,200 –> 00:35:50,866
and it’s fun to kind of play around in that way

920
00:35:51,166 –> 00:35:53,166
but for anyone that wants to go uh

921
00:35:53,166 –> 00:35:54,933
do do a just a strawberry

922
00:35:54,933 –> 00:35:57,833
strawberry rhubarb bakubi with tonic uh

923
00:35:58,033 –> 00:36:00,066
Beaver Tree is our favorite

924
00:36:00,066 –> 00:36:02,333
but and Q also works really nicely

925
00:36:02,333 –> 00:36:04,500
just stay away from the really sugary ones

926
00:36:04,666 –> 00:36:06,833
be retreat we both have lower amounts of sugar

927
00:36:06,833 –> 00:36:08,166
you don’t need that sugar

928
00:36:08,400 –> 00:36:11,066
the I’ll be so flavorful and

929
00:36:11,066 –> 00:36:13,266
and the amount of sugar in those two tonics

930
00:36:13,266 –> 00:36:15,866
in particular are just enough to bring out

931
00:36:15,866 –> 00:36:17,566
even more of that strawberry flavor

932
00:36:17,666 –> 00:36:20,700
and I like to garnish with a slice of grapefruit also

933
00:36:21,433 –> 00:36:22,233
yeah

934
00:36:22,800 –> 00:36:23,766
um have you

935
00:36:23,766 –> 00:36:26,433
we love Fever Tree and q uh

936
00:36:26,433 –> 00:36:29,633
have you played around much with tonic syrups

937
00:36:30,766 –> 00:36:34,133
not since we started the distilling business

938
00:36:34,133 –> 00:36:37,100
but as a bartender we used to make quite a few

939
00:36:37,466 –> 00:36:40,033
yeah there are some amazing craft on a

940
00:36:40,033 –> 00:36:42,266
some good ones out there because the sugar level

941
00:36:42,266 –> 00:36:46,266
like you very much are in control of and know yeah

942
00:36:46,266 –> 00:36:47,400
totally and

943
00:36:47,400 –> 00:36:48,733
you know Fever Tree and Q are

944
00:36:48,733 –> 00:36:49,666
are great wonderful

945
00:36:49,666 –> 00:36:52,266
um but it’s really nice to be like

946
00:36:52,266 –> 00:36:53,266
there is certainly

947
00:36:53,266 –> 00:36:55,366
no more than a tablespoon of sugar in this

948
00:36:55,366 –> 00:36:57,633
because putting just a tablespoon right

949
00:36:58,000 –> 00:36:58,966
soda water well

950
00:36:58,966 –> 00:37:00,566
and it’s nice for those of you home like

951
00:37:00,566 –> 00:37:02,600
because then you don’t have to keep cans

952
00:37:02,600 –> 00:37:04,466
or bottles of tonic water on hand either

953
00:37:04,466 –> 00:37:05,400
you just have this little thing

954
00:37:05,400 –> 00:37:06,900
and as long as you have soda water

955
00:37:06,933 –> 00:37:08,466
you’re good to go yes

956
00:37:08,466 –> 00:37:09,733
you’ve got the soda stream

957
00:37:09,733 –> 00:37:10,333
it’s it’s

958
00:37:10,333 –> 00:37:12,433
that’s a game changer exactly

959
00:37:12,833 –> 00:37:14,400
also if you have the soda screen

960
00:37:14,400 –> 00:37:15,866
you can carbonate your negroni

961
00:37:15,866 –> 00:37:18,666
and that is also a game changer with your game change

962
00:37:18,666 –> 00:37:20,800
I love that it’s the best

963
00:37:20,800 –> 00:37:23,266
it goes away real quick yeah

964
00:37:23,266 –> 00:37:24,766
but you gotta consume it but hey

965
00:37:24,766 –> 00:37:27,433
me you making yourself a drink drink it

966
00:37:28,800 –> 00:37:30,033
yeah this is really delightful

967
00:37:30,033 –> 00:37:31,466
I love this yeah

968
00:37:31,466 –> 00:37:34,033
this seasonal kind of are you guys

969
00:37:34,033 –> 00:37:36,166
thinking about doing any other seasonal ones

970
00:37:36,166 –> 00:37:37,000
down the road

971
00:37:37,000 –> 00:37:40,300
or you don’t have anything in the pipeline right now

972
00:37:40,366 –> 00:37:43,766
this one has been pretty popular for us

973
00:37:43,766 –> 00:37:45,666
so we’re gonna continue to make it every year

974
00:37:45,666 –> 00:37:47,466
we also have a charity that is tied to

975
00:37:47,466 –> 00:37:48,766
called the Pink Fund

976
00:37:49,000 –> 00:37:51,866
which is a breast cancer nonprofit that’s a

977
00:37:51,866 –> 00:37:54,333
it’s a grant program proposing active treatment

978
00:37:54,333 –> 00:37:56,566
and it helps them with cost of living expenses

979
00:37:56,633 –> 00:38:00,166
so we donate $25 for every case we sell every year

980
00:38:00,800 –> 00:38:02,066
wow wonderful

981
00:38:02,600 –> 00:38:04,633
yeah that’s great wonderful

982
00:38:04,866 –> 00:38:06,400
but we’ve been we played around stuff

983
00:38:06,400 –> 00:38:06,800
you know

984
00:38:06,800 –> 00:38:10,333
at the at the distillery level and we’ve got ideas

985
00:38:10,333 –> 00:38:13,033
but until we have our own space

986
00:38:13,033 –> 00:38:15,666
I don’t think we’re gonna launch anything nationally

987
00:38:15,833 –> 00:38:16,833
yeah yeah

988
00:38:16,833 –> 00:38:18,166
cause your contract distilling

989
00:38:18,166 –> 00:38:20,800
is that right you’re using kind of someone else’s yeah

990
00:38:20,800 –> 00:38:22,400
we have a really cool arrangement with a

991
00:38:22,400 –> 00:38:23,733
with a local distillery all right

992
00:38:23,733 –> 00:38:24,933
I have the keys to the building

993
00:38:24,933 –> 00:38:26,033
I come and go as I please

994
00:38:26,033 –> 00:38:30,100
we and I handle all the production side of the business

995
00:38:30,333 –> 00:38:32,833
and then they have staff that takes care

996
00:38:32,833 –> 00:38:33,633
of our bottling

997
00:38:33,633 –> 00:38:35,666
I’ll oversee that of course to make sure it’s

998
00:38:35,666 –> 00:38:37,433
you know quality standards are being met

999
00:38:37,800 –> 00:38:39,800
but once I’ve done the distilling and the blending

1000
00:38:39,800 –> 00:38:42,600
it’s usually kind of hands off for me and then I

1001
00:38:42,600 –> 00:38:44,033
then I go out into the market

1002
00:38:44,033 –> 00:38:47,066
and focus on trying to introduce this to people

1003
00:38:47,166 –> 00:38:48,166
so we uh

1004
00:38:48,166 –> 00:38:50,266
we have a we have a really good partnership there

1005
00:38:50,533 –> 00:38:51,666
yeah and for our guests

1006
00:38:51,666 –> 00:38:51,866
you know

1007
00:38:51,866 –> 00:38:54,533
contract distilling can be a very common kind of

1008
00:38:54,533 –> 00:38:56,333
way to get started in the distilling world

1009
00:38:56,333 –> 00:38:57,766
because as you can imagine

1010
00:38:58,166 –> 00:38:59,833
a distillery is very expensive

1011
00:38:59,833 –> 00:39:01,666
and so if you start first getting started

1012
00:39:01,666 –> 00:39:02,133
you know

1013
00:39:02,133 –> 00:39:05,733
using someone else’s equipment is a great way to go

1014
00:39:05,800 –> 00:39:06,533
but there are kind of

1015
00:39:06,533 –> 00:39:08,000
two levels of contract distilling

1016
00:39:08,000 –> 00:39:09,766
there are some people who contract us still

1017
00:39:09,766 –> 00:39:10,700
and they literally

1018
00:39:11,033 –> 00:39:13,833
hire the distiller from another place

1019
00:39:13,833 –> 00:39:16,166
and say this is what I want it to taste like

1020
00:39:16,166 –> 00:39:17,500
can you make that happen

1021
00:39:17,766 –> 00:39:19,633
and then deliver the product to them

1022
00:39:19,766 –> 00:39:20,866
and that’s you know

1023
00:39:20,866 –> 00:39:23,200
that’s really someone else making your product

1024
00:39:23,200 –> 00:39:24,200
um whereas

1025
00:39:24,200 –> 00:39:25,233
what Robin is doing

1026
00:39:25,233 –> 00:39:27,433
is really just using their equipment

1027
00:39:27,433 –> 00:39:30,466
but he is still the artist in control of kind of

1028
00:39:30,466 –> 00:39:32,066
what’s happening there um

1029
00:39:32,066 –> 00:39:33,933
so it’s a spectrum for sure

1030
00:39:34,133 –> 00:39:35,233
absolutely and there’s

1031
00:39:35,233 –> 00:39:37,466
there’s no there’s no right or wrong way to do

1032
00:39:37,466 –> 00:39:38,933
it just depends on your business model

1033
00:39:38,933 –> 00:39:40,533
I think yeah

1034
00:39:40,666 –> 00:39:42,066
you can if you find the right partner

1035
00:39:42,066 –> 00:39:42,866
they can they

1036
00:39:42,866 –> 00:39:46,233
can make your recipe if you developed a recipe

1037
00:39:46,233 –> 00:39:48,566
and you hand it over to somebody and you trust them

1038
00:39:50,133 –> 00:39:54,200
and you can focus more on the rest of the vast

1039
00:39:54,200 –> 00:39:55,133
other parts

1040
00:39:55,400 –> 00:39:58,066
is there more to do other than just making the project

1041
00:39:58,066 –> 00:39:58,966
I wish

1042
00:40:00,733 –> 00:40:03,666
I wish what everyone thinks when they first get into it

1043
00:40:03,666 –> 00:40:04,933
right obviously yeah

1044
00:40:04,966 –> 00:40:06,800
make the product tinkering in my

1045
00:40:06,800 –> 00:40:11,733
in my lab and this romantic kind of yeah

1046
00:40:11,833 –> 00:40:13,000
thing and then you’re like oh

1047
00:40:13,000 –> 00:40:15,000
you’re on the road for four weeks straight

1048
00:40:15,000 –> 00:40:18,733
and you just ready to have a nervous breakdown haha

1049
00:40:19,800 –> 00:40:22,833
real talk is available outside of Michigan

1050
00:40:22,833 –> 00:40:24,500
do you have any distribution

1051
00:40:24,633 –> 00:40:25,533
yes yeah

1052
00:40:25,533 –> 00:40:29,766
we we distribute in 17 states wow wonderful yeah

1053
00:40:30,000 –> 00:40:31,133
um

1054
00:40:31,933 –> 00:40:37,266
big biggest ones are California New York New Jersey um

1055
00:40:38,000 –> 00:40:38,833
Illinois

1056
00:40:39,133 –> 00:40:42,566
where we are also in Washington state and Oregon

1057
00:40:42,566 –> 00:40:44,033
Oregon special order for us

1058
00:40:44,033 –> 00:40:45,366
so it’s a little trickier

1059
00:40:45,400 –> 00:40:48,166
but if anyone out there is in Oregon um

1060
00:40:48,766 –> 00:40:50,833
you just go to your store and your favorite

1061
00:40:50,833 –> 00:40:51,600
your favorite store

1062
00:40:51,600 –> 00:40:53,700
and have the Liquor Control Commission

1063
00:40:53,833 –> 00:40:55,000
punch in an order for you

1064
00:40:55,000 –> 00:40:57,833
and we can have it down our sub

1065
00:40:58,966 –> 00:41:00,333
our supply chain

1066
00:41:00,566 –> 00:41:03,633
we have a warehouse in in Washington state

1067
00:41:03,633 –> 00:41:06,400
so it’s down every week we go down to Oregon

1068
00:41:06,400 –> 00:41:09,900
so it’s not that long if it’s not on the shelf already

1069
00:41:11,033 –> 00:41:13,200
and for those of you um

1070
00:41:13,200 –> 00:41:16,366
not in those states or if you don’t wanna go shopping

1071
00:41:16,400 –> 00:41:19,266
I put a there’s also a link in the chat to

1072
00:41:19,266 –> 00:41:22,733
you can buy bottles on Nordin’s website as well

1073
00:41:22,733 –> 00:41:25,033
um and Robin has been yeah

1074
00:41:25,033 –> 00:41:26,733
Robin’s been kind enough to give all of you a nice

1075
00:41:26,733 –> 00:41:28,433
little discount for 15% off

1076
00:41:28,433 –> 00:41:30,033
any of these bottles um

1077
00:41:30,033 –> 00:41:32,066
so there’s that for you as well

1078
00:41:32,066 –> 00:41:33,800
yeah we ship to just about every state

1079
00:41:33,800 –> 00:41:36,266
I think we can ship the 44 states

1080
00:41:36,266 –> 00:41:38,366
through our fulfillment partner

1081
00:41:38,733 –> 00:41:39,200
some of the

1082
00:41:39,200 –> 00:41:41,633
some of the really strict ones don’t allow it

1083
00:41:41,633 –> 00:41:44,533
Michigan’s actually one of them oddly enough

1084
00:41:45,600 –> 00:41:47,800
planet Utah probably yeah

1085
00:41:47,800 –> 00:41:49,733
I think we might be able to sell the Utah

1086
00:41:49,733 –> 00:41:51,600
can’t remember now um

1087
00:41:51,600 –> 00:41:56,233
I don’t think Alaska um Mississippi’s really strict too

1088
00:41:56,366 –> 00:41:56,600
when

1089
00:41:56,600 –> 00:41:59,066
maybe Wyoming is another one that’s blacked out for us

1090
00:41:59,066 –> 00:42:01,100
but can’t remember all of them

1091
00:42:01,566 –> 00:42:03,800
but we have some fun stuff on the website too that

1092
00:42:03,800 –> 00:42:06,166
that we’re not tasting tonight

1093
00:42:06,166 –> 00:42:09,200
we have some single barrel offerings called Curiosa

1094
00:42:09,200 –> 00:42:09,766
Collection

1095
00:42:09,766 –> 00:42:14,633
so if anybody likes this next one the Barrel H1 um

1096
00:42:14,633 –> 00:42:17,433
highly recommend some of these single barrels

1097
00:42:18,033 –> 00:42:19,066
yeah speaking of

1098
00:42:19,066 –> 00:42:22,033
let’s talk to us about this barrel aged aquity

1099
00:42:22,066 –> 00:42:23,266
absolutely yeah

1100
00:42:23,266 –> 00:42:24,966
this is our this is our

1101
00:42:24,966 –> 00:42:27,466
we released the Barrel Age and the strawberry

1102
00:42:27,466 –> 00:42:29,533
rubar at the same time but the Barrel Age Ted

1103
00:42:30,200 –> 00:42:32,166
and in the works for a little bit longer

1104
00:42:32,166 –> 00:42:35,033
because it’s aged in once used rye whiskey

1105
00:42:35,033 –> 00:42:37,633
cast for a minimum of one year

1106
00:42:38,133 –> 00:42:41,133
so we take the exact same spirit as the Tapple

1107
00:42:41,133 –> 00:42:42,966
the blue label um

1108
00:42:44,000 –> 00:42:46,866
we reduce it down to 110 proof

1109
00:42:46,866 –> 00:42:50,700
so the the top will gets bottled at 90 proof the

1110
00:42:52,133 –> 00:42:53,933
but before it gets proof down to 90

1111
00:42:53,933 –> 00:42:56,400
we stop at 1:10 for a little while and let it rest

1112
00:42:56,400 –> 00:42:58,400
and some of that under 10 proof

1113
00:42:58,400 –> 00:43:01,466
gets put into a once used rye whiskey barrel

1114
00:43:01,466 –> 00:43:05,600
and its age for one year and bottled at 107 fruits

1115
00:43:05,600 –> 00:43:08,133
so this is almost like a cask strength

1116
00:43:08,133 –> 00:43:10,633
which is very unique for the category

1117
00:43:10,733 –> 00:43:12,866
also the fact that we’re aging in rye casks

1118
00:43:12,866 –> 00:43:14,666
is quite unique for the category

1119
00:43:14,833 –> 00:43:17,733
there are lots of aged aquabeats in Scandinavia

1120
00:43:17,733 –> 00:43:21,766
particularly in Norway it’s actually the law in Norway

1121
00:43:21,766 –> 00:43:23,166
that has to be aged for a year

1122
00:43:23,166 –> 00:43:26,900
in order to carry the Norwegian Aquabeat

1123
00:43:27,366 –> 00:43:29,566
on the label you can make a clear one there

1124
00:43:29,566 –> 00:43:31,566
you just can’t call it Norwegian Aquabeat

1125
00:43:32,233 –> 00:43:33,233
so it has to be aged for a year

1126
00:43:33,233 –> 00:43:36,533
they typically age in Sherry casks over there

1127
00:43:37,933 –> 00:43:39,033
some small distilleders

1128
00:43:39,033 –> 00:43:40,800
start a new experiment with other types of

1129
00:43:40,800 –> 00:43:43,233
types of once use barrels

1130
00:43:43,233 –> 00:43:47,600
but um rise sort of our our heritage whiskey here

1131
00:43:47,600 –> 00:43:50,100
even though Bourbon reigns supreme these days

1132
00:43:50,233 –> 00:43:52,700
apple cider and and

1133
00:43:53,600 –> 00:43:58,066
and apple Brandy’s and rye whiskies were kind of the

1134
00:43:58,533 –> 00:44:00,133
the big the big players in the

1135
00:44:00,133 –> 00:44:02,066
in the booze game in the you know

1136
00:44:02,066 –> 00:44:03,900
the early days of of America

1137
00:44:03,966 –> 00:44:07,000
so we kind of we wanted to pay homage to that

1138
00:44:07,000 –> 00:44:09,533
and be able to do something like totally unique

1139
00:44:09,866 –> 00:44:10,566
and it just so

1140
00:44:10,566 –> 00:44:10,933
happens

1141
00:44:10,933 –> 00:44:14,266
that the Caraway and the rye go really nicely together

1142
00:44:14,766 –> 00:44:18,766
who would think rye bread with Caraway please perfect

1143
00:44:18,800 –> 00:44:20,433
yeah yeah

1144
00:44:20,433 –> 00:44:23,566
it does have a nice spice to it from that fry

1145
00:44:23,566 –> 00:44:26,566
it’s really beautiful like

1146
00:44:26,566 –> 00:44:27,066
I feel like

1147
00:44:27,066 –> 00:44:29,066
this is how you get whiskey drinkers into the Aqua

1148
00:44:29,066 –> 00:44:30,333
V category it is

1149
00:44:30,333 –> 00:44:31,800
and the and the curiosity stuff

1150
00:44:31,800 –> 00:44:32,533
even more so

1151
00:44:32,533 –> 00:44:35,933
because that’s all aged for two years plus now

1152
00:44:35,933 –> 00:44:37,533
I should have sent you guys a bottle

1153
00:44:37,533 –> 00:44:39,233
I’m kicking myself or not

1154
00:44:40,333 –> 00:44:42,266
I feel like this with

1155
00:44:42,866 –> 00:44:46,533
I I like a half portion of Montenegro

1156
00:44:46,766 –> 00:44:49,633
mmm hmm you’re talking about more like vigorous

1157
00:44:49,933 –> 00:44:51,066
oh man

1158
00:44:52,066 –> 00:44:55,366
that’s my new head once I grow in the lady

1159
00:44:55,366 –> 00:44:56,933
or like two of my favorite things

1160
00:44:56,933 –> 00:44:59,966
that real floral amaro whatever

1161
00:44:59,966 –> 00:45:00,933
yes indeed

1162
00:45:01,400 –> 00:45:02,433
um so

1163
00:45:02,433 –> 00:45:06,566
you said this is barreled at 1:10 and bottled at 1:07

1164
00:45:06,633 –> 00:45:12,633
yes is that just based on what happens during the year

1165
00:45:12,633 –> 00:45:14,600
or less that it’s in sometimes

1166
00:45:14,600 –> 00:45:17,800
we have to add a little bit of water to balance it out

1167
00:45:17,800 –> 00:45:19,833
um but typically it’s

1168
00:45:19,833 –> 00:45:21,366
it’s usually it’s

1169
00:45:21,366 –> 00:45:23,666
we’re usually seeing around like 1 0

1170
00:45:23,666 –> 00:45:26,666
8 ish when it comes out barrel after a year

1171
00:45:26,933 –> 00:45:30,100
um 1:07 was a proof that we landed on cause

1172
00:45:30,200 –> 00:45:31,633
cause it’s a it’s

1173
00:45:31,633 –> 00:45:35,200
it’s also a nod to old school whiskey makers

1174
00:45:35,200 –> 00:45:39,133
in the United States cause prior to prohibition uh

1175
00:45:39,133 –> 00:45:41,766
it was more about quality over quantity

1176
00:45:41,766 –> 00:45:44,800
and they entered into barrel at uh

1177
00:45:44,800 –> 00:45:46,866
lower proofs than they do today

1178
00:45:46,866 –> 00:45:48,133
lot of makers now

1179
00:45:48,133 –> 00:45:50,333
we’re starting to see it come back to more

1180
00:45:50,333 –> 00:45:52,233
the old world but in

1181
00:45:52,366 –> 00:45:54,033
you know when I started bartending

1182
00:45:54,033 –> 00:45:55,400
most bourbons and rise

1183
00:45:55,400 –> 00:45:57,666
were getting put in the barrel at the max

1184
00:45:57,666 –> 00:45:58,966
at like 120

1185
00:45:59,766 –> 00:46:01,433
when you when you enter at a lower proof

1186
00:46:01,433 –> 00:46:03,833
you get actually more flavor extracted

1187
00:46:03,833 –> 00:46:04,400
but of course

1188
00:46:04,400 –> 00:46:07,933
you don’t have as much alcohol to bottle at the end

1189
00:46:08,066 –> 00:46:09,266
but I look at it this way

1190
00:46:09,266 –> 00:46:10,266
if you’re not doing

1191
00:46:10,266 –> 00:46:12,666
if you’re not bottling at cask strength

1192
00:46:12,733 –> 00:46:14,666
you should have the water beforehand

1193
00:46:14,966 –> 00:46:16,566
you’re getting a different level of extraction

1194
00:46:16,566 –> 00:46:18,933
than just adding flavorless

1195
00:46:19,200 –> 00:46:21,133
colorless water at the end

1196
00:46:21,166 –> 00:46:23,033
why not allow that water to extract

1197
00:46:23,033 –> 00:46:25,266
some of the sugars that are in the wood

1198
00:46:25,266 –> 00:46:27,133
and some of the in our case

1199
00:46:27,133 –> 00:46:28,633
some of the residual whiskey

1200
00:46:29,633 –> 00:46:31,666
Robin just a point of clarification there

1201
00:46:33,033 –> 00:46:35,533
if memory serves what you just said

1202
00:46:36,133 –> 00:46:38,666
you extract more flavor

1203
00:46:38,766 –> 00:46:41,733
when you’re barreling at lower proof

1204
00:46:41,733 –> 00:46:44,000
yeah typically interesting

1205
00:46:44,000 –> 00:46:46,633
I would expect that like the

1206
00:46:46,766 –> 00:46:48,433
so there’s water and ethanol

1207
00:46:48,433 –> 00:46:50,433
work their solvents in different ways

1208
00:46:50,433 –> 00:46:51,633
they’re both solvents

1209
00:46:52,866 –> 00:46:55,033
there are certain flavors that water can take out

1210
00:46:55,033 –> 00:46:57,133
that ethanol can’t and vice versa

1211
00:46:57,733 –> 00:46:58,433
interesting okay

1212
00:46:58,433 –> 00:46:59,233
it’s just a full

1213
00:46:59,233 –> 00:47:02,166
it’s a more like round spectrum of flavors

1214
00:47:02,166 –> 00:47:04,200
I guess not necessarily that you can

1215
00:47:04,200 –> 00:47:07,366
you might be able to actually extract more with ethanol

1216
00:47:07,366 –> 00:47:10,900
but you’re not you’re not extracting the full

1217
00:47:10,933 –> 00:47:12,766
you’re not getting you might get more

1218
00:47:12,766 –> 00:47:13,533
but you might not

1219
00:47:13,533 –> 00:47:16,533
get as broad and not get everything exactly

1220
00:47:16,566 –> 00:47:19,166
that makes sense interesting yeah

1221
00:47:19,166 –> 00:47:20,200
that yeah that’s

1222
00:47:20,200 –> 00:47:22,200
seeing a lot of the smaller whiskey producers

1223
00:47:22,200 –> 00:47:24,666
going back to that like hundred and ten

1224
00:47:24,666 –> 00:47:26,933
and even a hundred and five entry per

1225
00:47:27,766 –> 00:47:30,766
just making some better craft whiskeys now that

1226
00:47:31,000 –> 00:47:31,200
now

1227
00:47:31,200 –> 00:47:34,366
the folks are actually aging in full size barrels for

1228
00:47:34,366 –> 00:47:36,300
you know 4 years plus

1229
00:47:36,633 –> 00:47:37,633
versus the early days

1230
00:47:37,633 –> 00:47:40,033
when everyone was just trying to age fast

1231
00:47:40,033 –> 00:47:42,166
and putting it in those little dinky barrels

1232
00:47:42,166 –> 00:47:45,866
which sometimes works but most time doesn’t yeah

1233
00:47:46,200 –> 00:47:49,433
and um what types of foods would you have with this

1234
00:47:49,433 –> 00:47:50,500
feral aged

1235
00:47:51,400 –> 00:47:53,533
I really like roast pork

1236
00:47:53,533 –> 00:47:56,933
with this traditional Danish roast pork um

1237
00:47:58,133 –> 00:48:01,966
any kind of roasted vegetables would be really nice

1238
00:48:03,166 –> 00:48:03,966
smoked

1239
00:48:04,000 –> 00:48:07,066
smoked and cured meats like it more intense flavors

1240
00:48:07,066 –> 00:48:10,066
fattier foods that this could cut through

1241
00:48:11,600 –> 00:48:12,800
yeah I love that like

1242
00:48:12,800 –> 00:48:14,133
like extra age

1243
00:48:14,133 –> 00:48:16,666
cheeses would be really good with this as well

1244
00:48:17,766 –> 00:48:19,033
perfect yeah

1245
00:48:19,033 –> 00:48:21,633
lovely I’ll do this with H Gouda

1246
00:48:21,733 –> 00:48:25,066
oh yeah that’d be all day our little crystal crunches

1247
00:48:25,066 –> 00:48:26,133
yeah that’d be great

1248
00:48:27,200 –> 00:48:28,266
and cocktail wise

1249
00:48:28,266 –> 00:48:31,033
this is so it’s the flavor so concentrated

1250
00:48:31,033 –> 00:48:33,300
it like a little can really go a long way

1251
00:48:33,466 –> 00:48:36,233
and it’s one of the few things that we make

1252
00:48:36,266 –> 00:48:37,400
maybe the only thing that we make

1253
00:48:37,400 –> 00:48:40,633
that I actually would recommend split facing with to

1254
00:48:41,266 –> 00:48:41,633
you don’t

1255
00:48:41,633 –> 00:48:44,666
you can do like half and half with brandy

1256
00:48:45,000 –> 00:48:47,966
and the barrel is off to be in a saddle rack

1257
00:48:48,133 –> 00:48:51,633
which is a really great cocktail idea um

1258
00:48:51,633 –> 00:48:53,400
doing a like a whiskey sour

1259
00:48:53,400 –> 00:48:55,533
like the the Morgan father of whiskey sour

1260
00:48:55,533 –> 00:48:56,833
if anybody’s made that one

1261
00:48:56,833 –> 00:49:01,033
which is made with a little cast strength Bourbon um

1262
00:49:01,133 –> 00:49:04,133
and A&A and a good amaretto

1263
00:49:05,433 –> 00:49:08,166
use this in place of the Bourbon and it

1264
00:49:08,166 –> 00:49:10,200
and it just really sings in that cocktail

1265
00:49:10,200 –> 00:49:11,933
so it’s really fun one so I mean

1266
00:49:11,933 –> 00:49:13,533
I feel like this kind of thing

1267
00:49:13,533 –> 00:49:18,466
this could be like used in place of a wash

1268
00:49:18,466 –> 00:49:19,966
any kind of cocktail that you might use

1269
00:49:19,966 –> 00:49:21,766
a wash of absent or scotch

1270
00:49:21,766 –> 00:49:24,666
like a black Manhattan or something like that yeah

1271
00:49:24,866 –> 00:49:26,900
having that kind of delicate

1272
00:49:28,633 –> 00:49:29,633
warmth yeah

1273
00:49:29,633 –> 00:49:34,266
this has yeah I’m excited to play with it even just gin

1274
00:49:34,266 –> 00:49:37,833
ginger ale or a celery soda as a high ball

1275
00:49:37,833 –> 00:49:40,566
celery really good too sell Ray yeah

1276
00:49:40,566 –> 00:49:42,866
sell Ray we call it the Deli high ball

1277
00:49:43,066 –> 00:49:45,733
the bears are the deli I got Caraway

1278
00:49:45,833 –> 00:49:46,733
uh that’d be great

1279
00:49:46,733 –> 00:49:47,733
love to try it out yeah

1280
00:49:47,733 –> 00:49:50,733
it’s solid and it brings out the vanilla in the

1281
00:49:50,733 –> 00:49:53,166
in the in the spirit as well from the barrel

1282
00:49:53,233 –> 00:49:56,066
it’s really nice so you wanna go real crazy

1283
00:49:56,266 –> 00:50:01,066
I do uh I do a clarified milk punch with coconut milk

1284
00:50:01,066 –> 00:50:06,366
and yuzu and Jasmine green tea with this when I’m only

1285
00:50:07,733 –> 00:50:09,500
making a cocktail for a week

1286
00:50:11,966 –> 00:50:12,266
yeah

1287
00:50:12,266 –> 00:50:14,400
we know we know one of our SipScout members on here

1288
00:50:14,400 –> 00:50:16,733
Kristen heard she heard her partner

1289
00:50:16,733 –> 00:50:17,966
really love clarified rum

1290
00:50:17,966 –> 00:50:19,433
punches and things of that nature

1291
00:50:19,433 –> 00:50:22,800
so yeah take some notes Kristen take some notes no

1292
00:50:22,800 –> 00:50:24,466
she did just saw in the chat

1293
00:50:24,466 –> 00:50:29,700
hahaha the recording will be up soon

1294
00:50:31,233 –> 00:50:32,733
yeah that’s gonna be

1295
00:50:32,733 –> 00:50:34,900
these are gonna be fun to play with for sure

1296
00:50:35,433 –> 00:50:37,033
alright so we’re moving on to the dill

1297
00:50:37,033 –> 00:50:38,633
but for those of you at home

1298
00:50:38,633 –> 00:50:40,433
you have too many bottles of dill

1299
00:50:40,433 –> 00:50:42,400
and so you can either choose to

1300
00:50:42,400 –> 00:50:44,200
through one of them and drink one

1301
00:50:44,200 –> 00:50:45,433
and then make one cocktail

1302
00:50:45,433 –> 00:50:47,633
or you can take just little tasting sips

1303
00:50:47,633 –> 00:50:50,700
and make two cocktails with it next um

1304
00:50:50,766 –> 00:50:53,400
oh Michael Griffith is having some Guinness stew

1305
00:50:53,400 –> 00:50:54,766
and it works great with that

1306
00:50:54,766 –> 00:50:56,800
I bet it would go great with the Guinness stew

1307
00:50:56,800 –> 00:50:59,666
I’m sad that we’re done with our Reuben casserole yeah

1308
00:50:59,666 –> 00:51:01,033
it would be delicious with this

1309
00:51:02,966 –> 00:51:05,133
yeah okay

1310
00:51:05,533 –> 00:51:06,600
the deal yeah

1311
00:51:06,600 –> 00:51:08,233
tell us about the deal yeah

1312
00:51:08,233 –> 00:51:11,066
so we’re now we’re now in a new family of botanicals

1313
00:51:11,066 –> 00:51:14,633
the first three were all the same 10 botanicals

1314
00:51:14,633 –> 00:51:16,766
same distillation technique

1315
00:51:18,066 –> 00:51:20,233
all Caraway forward with some Dill

1316
00:51:20,233 –> 00:51:22,266
C does a supporting mechanical

1317
00:51:22,766 –> 00:51:26,666
this heirloom garden dill has no airway in it

1318
00:51:27,233 –> 00:51:30,300
uh it’s the distillation is a little bit different

1319
00:51:30,400 –> 00:51:32,300
and we’re using dill two ways

1320
00:51:33,166 –> 00:51:34,766
it’s called Heirloom Garden Dill

1321
00:51:34,766 –> 00:51:37,300
because we actually brought over an Old World

1322
00:51:37,633 –> 00:51:39,866
dill variety from Scandinavia

1323
00:51:40,233 –> 00:51:43,666
we’ve been growing it here in Michigan for three years

1324
00:51:43,666 –> 00:51:45,666
now first year we just planted

1325
00:51:45,666 –> 00:51:47,400
we planted as many seeds as we could

1326
00:51:47,400 –> 00:51:49,166
we harvested as many of those seeds

1327
00:51:49,166 –> 00:51:50,566
to save for the next year

1328
00:51:50,566 –> 00:51:55,233
growing second year we harvested once and then

1329
00:51:55,566 –> 00:51:58,266
and distilled that batch then we planted again

1330
00:51:58,266 –> 00:52:00,333
and harvested the seeds for the next year

1331
00:52:00,766 –> 00:52:03,633
and so that so last year with year 3

1332
00:52:03,633 –> 00:52:07,166
we did two rounds of harvest and one round of

1333
00:52:07,366 –> 00:52:08,566
what about full harvest

1334
00:52:08,566 –> 00:52:10,166
and then one round of seed harvest

1335
00:52:10,266 –> 00:52:11,600
so when we harvested this

1336
00:52:11,600 –> 00:52:13,866
still we’re waiting till the

1337
00:52:14,566 –> 00:52:17,500
waiting till the dill flowers

1338
00:52:17,600 –> 00:52:19,800
and this is a Mammoth variety

1339
00:52:19,800 –> 00:52:22,233
it grows 4 to 6 feet tall

1340
00:52:22,233 –> 00:52:23,400
wow yeah

1341
00:52:23,400 –> 00:52:25,833
so it’s like it’s almost like Wild Bill

1342
00:52:26,600 –> 00:52:28,000
and we’ve had there’s a picture

1343
00:52:28,000 –> 00:52:29,133
I think on our Instagram

1344
00:52:29,133 –> 00:52:32,900
if you scroll back to last year or the year before

1345
00:52:33,400 –> 00:52:34,800
what it looks like in the field

1346
00:52:34,800 –> 00:52:35,533
and it’s just like

1347
00:52:35,533 –> 00:52:38,466
this bright yellow field of dill flowers

1348
00:52:38,833 –> 00:52:41,466
we hack it hack it all down right at the base

1349
00:52:41,466 –> 00:52:42,666
bring it to the distillery

1350
00:52:42,666 –> 00:52:45,566
and do a vapor distillation through our column

1351
00:52:45,566 –> 00:52:48,566
we actually pack the whole column full of this

1352
00:52:49,033 –> 00:52:51,800
huge bundle of dill that creates

1353
00:52:51,800 –> 00:52:55,133
in essence an extract of that fresh dill

1354
00:52:55,833 –> 00:52:58,533
we set that aside and we do a secondary

1355
00:52:58,533 –> 00:53:01,733
supporting distillation of dill seed

1356
00:53:02,266 –> 00:53:05,566
and coriander seed both of those are from California

1357
00:53:05,933 –> 00:53:09,133
those are the same seeds that we use in our apple style

1358
00:53:09,333 –> 00:53:11,300
so we’re getting those from the same farm

1359
00:53:11,566 –> 00:53:13,400
but everything else is from Michigan’s

1360
00:53:13,400 –> 00:53:14,166
grown in Michigan’s

1361
00:53:14,166 –> 00:53:17,933
we’re using full angelica both from root to tip

1362
00:53:18,266 –> 00:53:20,166
whereas the original taffel

1363
00:53:20,366 –> 00:53:23,433
and the other two just use the angelica roots

1364
00:53:23,566 –> 00:53:24,466
the garden

1365
00:53:24,933 –> 00:53:27,466
Garden Dill uses the whole plants for the angelica

1366
00:53:27,466 –> 00:53:29,566
we’re using yarrow flower as well

1367
00:53:29,566 –> 00:53:32,633
which is a native Michigan Botanicals kind of a

1368
00:53:32,633 –> 00:53:33,666
kind of a pecan you know

1369
00:53:33,666 –> 00:53:36,100
sort of peppery floral note

1370
00:53:36,566 –> 00:53:39,700
and also a nice little herbal undertone as well

1371
00:53:40,033 –> 00:53:41,566
then we’re using the sturtium

1372
00:53:41,633 –> 00:53:42,733
it’s an edible flower

1373
00:53:42,733 –> 00:53:45,433
it gives it almost like a kind of a water press

1374
00:53:45,466 –> 00:53:49,400
horseradish mild undertone um

1375
00:53:49,400 –> 00:53:51,533
luvage is a really cool

1376
00:53:51,533 –> 00:53:53,066
and that’s in the celery family

1377
00:53:53,066 –> 00:53:55,766
gives a little savory note and we’re using the

1378
00:53:55,766 –> 00:53:57,866
we’re using everything above above grounds

1379
00:53:57,866 –> 00:54:00,233
not the root for the luggage uh

1380
00:54:00,233 –> 00:54:04,366
calendula is a type of marigolds that we’re using uh

1381
00:54:04,366 –> 00:54:07,266
that is giving it another kind of peppery note

1382
00:54:07,633 –> 00:54:09,933
which highlights the freshness of the dill

1383
00:54:09,966 –> 00:54:12,200
and then lastly we’re using uh fennel

1384
00:54:12,200 –> 00:54:14,766
but not fennel seed that’s really important

1385
00:54:14,766 –> 00:54:18,466
so in in Sweden one of the rules I forgot to mention

1386
00:54:18,933 –> 00:54:20,133
to call it a Swedish shock v

1387
00:54:20,133 –> 00:54:22,366
you have to use fennel in addition to the Caraway

1388
00:54:23,333 –> 00:54:26,133
so this is sort of our nod to the Swedish style

1389
00:54:26,266 –> 00:54:28,200
because our first one was

1390
00:54:28,200 –> 00:54:31,200
is so sort of Danish influence we had to

1391
00:54:31,200 –> 00:54:32,533
we had to do one for this

1392
00:54:32,533 –> 00:54:33,966
for the sweets in the family

1393
00:54:34,766 –> 00:54:37,366
this is our this is our nod to the more Swedish style

1394
00:54:37,366 –> 00:54:39,166
even though it doesn’t have caroway in it

1395
00:54:39,400 –> 00:54:40,733
we’re using that fennel plant

1396
00:54:40,733 –> 00:54:42,866
it used it gives it a nice little sweetness

1397
00:54:42,866 –> 00:54:44,100
kind of vegetal note

1398
00:54:45,000 –> 00:54:47,800
and we bottled this one at a lower proof also

1399
00:54:47,800 –> 00:54:49,800
that’s another not to the Swedish heritage

1400
00:54:49,800 –> 00:54:53,766
they typically bottle their applebeats at 38 or 39%

1401
00:54:53,866 –> 00:54:55,900
so this one’s coming in at 39

1402
00:54:55,966 –> 00:54:58,266
that also helps um

1403
00:54:58,966 –> 00:55:00,366
as a frozen shot

1404
00:55:00,800 –> 00:55:05,466
so we we did want this one to be recommended as frozen

1405
00:55:05,466 –> 00:55:07,866
it’s lovely out of the freezer um

1406
00:55:07,866 –> 00:55:09,633
dill really is the highlight

1407
00:55:09,633 –> 00:55:11,633
the other botanicals are more

1408
00:55:11,633 –> 00:55:12,866
fading into the background

1409
00:55:12,866 –> 00:55:14,666
whereas with the tattle style

1410
00:55:14,666 –> 00:55:16,200
it’s really about this big

1411
00:55:16,200 –> 00:55:19,000
huge burst and lots of everything

1412
00:55:19,000 –> 00:55:21,833
this one is about restraint lots of dill

1413
00:55:21,833 –> 00:55:24,100
but less of everything else

1414
00:55:25,000 –> 00:55:25,333
yeah

1415
00:55:25,333 –> 00:55:28,333
I could hang out with my nose in this glass all day

1416
00:55:28,333 –> 00:55:31,666
like it just I love that it’s beautiful

1417
00:55:31,766 –> 00:55:34,933
and the dill like cause on the nose

1418
00:55:34,933 –> 00:55:35,466
you expect

1419
00:55:35,466 –> 00:55:37,266
maybe it’s gonna like really taste like dill

1420
00:55:37,266 –> 00:55:39,500
but it’s like such it is like a light

1421
00:55:40,600 –> 00:55:43,733
but consistent dill kind of flavor through there

1422
00:55:43,733 –> 00:55:45,533
and it’s really and I feel lots

1423
00:55:45,533 –> 00:55:46,533
I feel like the

1424
00:55:46,533 –> 00:55:49,366
the phenyl compliments the dill very nicely

1425
00:55:49,366 –> 00:55:50,400
like I don’t I don’t feel like

1426
00:55:50,400 –> 00:55:54,133
I know nasturtium or calendula well enough to like

1427
00:55:55,233 –> 00:55:57,300
extract those but yeah

1428
00:55:57,433 –> 00:55:59,400
the sir she’s really subtle on the finish

1429
00:55:59,400 –> 00:56:02,033
you almost get like if you think of like

1430
00:56:03,366 –> 00:56:05,600
really mild horseradish or watercress

1431
00:56:05,600 –> 00:56:06,633
that’s the kind of

1432
00:56:06,633 –> 00:56:10,666
it’s almost like a juiciness with little pepper notes

1433
00:56:12,766 –> 00:56:16,333
yeah this is this one’s great with seafood

1434
00:56:16,533 –> 00:56:18,066
if you think like oysters

1435
00:56:18,066 –> 00:56:22,266
caviar salmon cocktail or salmon with this

1436
00:56:22,533 –> 00:56:24,866
great in a Bloody Mary great with

1437
00:56:24,866 –> 00:56:26,633
with carrot yeah

1438
00:56:26,633 –> 00:56:28,333
yeah with carrot

1439
00:56:29,266 –> 00:56:30,633
that seems like a

1440
00:56:31,033 –> 00:56:33,733
he’s like you teed it up Robin perfectly

1441
00:56:33,733 –> 00:56:35,433
thank you perfectly

1442
00:56:35,966 –> 00:56:37,200
who’s ready to make a cocktail

1443
00:56:37,200 –> 00:56:38,000
all right

1444
00:56:38,433 –> 00:56:42,733
alright guys so we’re gonna make our cocktail now um

1445
00:56:42,733 –> 00:56:45,333
so we wanted to feature this cocktail a

1446
00:56:45,333 –> 00:56:48,600
because it has Aquavit in it and it’s delicious

1447
00:56:48,600 –> 00:56:49,766
and that’s how we’ve always made it

1448
00:56:49,766 –> 00:56:51,433
because it’s delicious well

1449
00:56:51,433 –> 00:56:52,400
I guess that’s the first

1450
00:56:52,400 –> 00:56:55,166
but also because Easter is right around the corner

1451
00:56:55,166 –> 00:56:55,866
and honestly

1452
00:56:55,866 –> 00:56:58,933
this is like the best Easter brunch cocktail

1453
00:56:58,933 –> 00:57:01,200
um it has carrots in it with

1454
00:57:01,200 –> 00:57:03,933
so a little nod to the Easter Bunny um

1455
00:57:03,933 –> 00:57:05,800
but it it really like that dill flavor

1456
00:57:05,800 –> 00:57:07,266
that fresh garden flavor

1457
00:57:07,266 –> 00:57:08,400
and I don’t know about all of you

1458
00:57:08,400 –> 00:57:09,833
but sometimes like

1459
00:57:09,833 –> 00:57:12,000
Bloody Marys are just a little too acidic for me

1460
00:57:12,000 –> 00:57:13,933
like I can have like 1/2 a Bloody Mary

1461
00:57:13,933 –> 00:57:15,233
and then I’m a little bit like alright

1462
00:57:15,233 –> 00:57:17,366
that’s kind of enough especially if I haven’t eaten yet

1463
00:57:17,566 –> 00:57:19,766
um whereas this is really nice with the carrot juice

1464
00:57:19,766 –> 00:57:21,033
instead of the tomato juice

1465
00:57:21,033 –> 00:57:24,000
it really like that issue just kind of goes away

1466
00:57:24,000 –> 00:57:26,600
um so you’re in control of the acidity

1467
00:57:26,600 –> 00:57:28,233
yeah you’re more in control of it yeah

1468
00:57:28,233 –> 00:57:31,000
the lemon juice to your preference

1469
00:57:31,000 –> 00:57:33,133
so Evan’s rimming his glass right now

1470
00:57:33,133 –> 00:57:35,333
so what you wanna do is take a little bit of

1471
00:57:35,333 –> 00:57:36,433
you wanna cut your lemon in half

1472
00:57:36,433 –> 00:57:37,733
take a look your lemon

1473
00:57:37,733 –> 00:57:39,400
and just kind of rub it around the edge of the glass

1474
00:57:39,400 –> 00:57:42,200
there and then just dip it in that um

1475
00:57:42,200 –> 00:57:43,400
rimming salt that we sent you

1476
00:57:43,400 –> 00:57:44,666
and that rimming salt is kind of

1477
00:57:44,666 –> 00:57:48,466
a combination of cayenne pepper um

1478
00:57:48,466 –> 00:57:50,433
a little bit of chipotle pepper

1479
00:57:50,433 –> 00:57:55,266
it has some paprika some salt and some dill

1480
00:57:55,266 –> 00:57:56,800
I think we did put some dill in there

1481
00:57:56,800 –> 00:57:58,400
yeah as well

1482
00:57:58,400 –> 00:58:00,000
keep it with the theme yeah

1483
00:58:00,000 –> 00:58:01,233
yeah and then

1484
00:58:01,233 –> 00:58:03,433
we’re gonna squeeze that lemon that we just cut

1485
00:58:03,433 –> 00:58:05,466
and we’re gonna add

1486
00:58:07,233 –> 00:58:10,033
half an ounce show them your cool lemon squeezer

1487
00:58:10,800 –> 00:58:12,066
yo check this thing out

1488
00:58:12,066 –> 00:58:16,433
it’s awesome it captures the juice in the bottom

1489
00:58:16,433 –> 00:58:18,466
and it has a little pores out on it

1490
00:58:20,066 –> 00:58:20,866
and you can like

1491
00:58:20,866 –> 00:58:23,366
you can get so much more juice out of a lemon man

1492
00:58:23,366 –> 00:58:24,533
ah it’s amazing

1493
00:58:24,800 –> 00:58:26,133
we just got it for Christmas

1494
00:58:27,033 –> 00:58:27,433
yeah

1495
00:58:27,433 –> 00:58:30,400
trying to use those things and then aiming aiming your

1496
00:58:30,400 –> 00:58:33,766
you miss half the juice word into your jigger

1497
00:58:33,766 –> 00:58:36,766
or measuring cup it’s the disaster every time yeah

1498
00:58:36,766 –> 00:58:38,766
we had never even seen one of these before

1499
00:58:38,766 –> 00:58:41,800
in our aunts got it for us for the holidays

1500
00:58:41,800 –> 00:58:43,200
and at first we were like oh

1501
00:58:43,200 –> 00:58:43,933
we have a juicer

1502
00:58:43,933 –> 00:58:46,033
what’s this weird old school looking thing

1503
00:58:46,033 –> 00:58:47,000
it looks kind of old

1504
00:58:47,000 –> 00:58:48,666
and then now we’re obsessed with it

1505
00:58:48,666 –> 00:58:50,733
we’re like this is so I’ve been

1506
00:58:50,733 –> 00:58:53,233
I’ve been getting that targeted Instagram ad

1507
00:58:53,233 –> 00:58:56,066
for that juicer for about a year ago

1508
00:58:57,200 –> 00:58:58,133
I’ve never seen it

1509
00:58:58,133 –> 00:59:00,500
and then we’re gonna do a half an ounce of Hot

1510
00:59:00,566 –> 00:59:01,700
Mike’s Hot Honey

1511
00:59:02,466 –> 00:59:03,933
I believe you have packets

1512
00:59:03,933 –> 00:59:04,833
uh huh I believe that

1513
00:59:04,833 –> 00:59:07,666
each of those packets is a half an ounce separate

1514
00:59:07,666 –> 00:59:10,866
I think it’s actually an ounce per packet

1515
00:59:10,933 –> 00:59:12,833
just double check that please

1516
00:59:13,066 –> 00:59:16,133
um when you’re making something with honey

1517
00:59:17,133 –> 00:59:18,733
it can be problematic

1518
00:59:18,766 –> 00:59:21,366
often times when you use honey and cocktail making

1519
00:59:21,366 –> 00:59:23,433
you make a syrup um

1520
00:59:23,433 –> 00:59:25,766
so what we’re gonna do is work

1521
00:59:25,766 –> 00:59:26,800
what I’m gonna do

1522
00:59:26,800 –> 00:59:30,133
and what I would suggest that you do is

1523
00:59:30,133 –> 00:59:32,333
after you add these ingredients

1524
00:59:32,333 –> 00:59:33,966
before you add the ice

1525
00:59:33,966 –> 00:59:37,000
and I think that’s indicated on the recipe

1526
00:59:37,000 –> 00:59:38,533
in your 6 calorie port

1527
00:59:38,533 –> 00:59:42,133
we’re gonna shake this sands ice

1528
00:59:42,133 –> 00:59:45,033
so that it actually cooperates

1529
00:59:45,033 –> 00:59:46,166
and kind of the yeah

1530
00:59:46,166 –> 00:59:49,666
the honey actually kind of breaks down appropriately

1531
00:59:49,966 –> 00:59:50,900
um

1532
00:59:51,600 –> 00:59:56,966
we’re doing an ounce and a half of the dill Norden dill

1533
00:59:59,133 –> 01:00:03,066
and then 3 ounces of your carrot juice

1534
01:00:03,766 –> 01:00:05,566
and then if you have it

1535
01:00:06,600 –> 01:00:10,166
a little bit of pickle or caper brine

1536
01:00:10,166 –> 01:00:12,666
preferentially caper brine yeah

1537
01:00:12,666 –> 01:00:15,400
um you do not have that in your kit

1538
01:00:15,400 –> 01:00:16,133
I’m sorry

1539
01:00:16,133 –> 01:00:19,266
you could not find small little ounces of paper

1540
01:00:19,266 –> 01:00:21,266
run into a bag of paper run

1541
01:00:21,366 –> 01:00:23,266
it’s a million dollar idea folks

1542
01:00:23,433 –> 01:00:28,133
it’s gonna do it first um but it has no idea yeah

1543
01:00:28,133 –> 01:00:30,600
if you have some pickles or capers in your fridge

1544
01:00:30,600 –> 01:00:31,766
just go grab a little bit

1545
01:00:31,766 –> 01:00:33,766
cause it does add a little fun yeah

1546
01:00:33,766 –> 01:00:35,866
that too I think is nice

1547
01:00:35,866 –> 01:00:39,266
and that’s why we indicated that they are on the menu

1548
01:00:39,600 –> 01:00:40,833
or on the recipe

1549
01:00:42,566 –> 01:00:44,233
have a keeper that wants to come along for the ride

1550
01:00:44,233 –> 01:00:46,100
yeah maybe maybe a little

1551
01:00:47,533 –> 01:00:49,166
and you know if you’re feeling festive as well

1552
01:00:49,166 –> 01:00:50,200
and you have dill in the house

1553
01:00:50,200 –> 01:00:52,466
you can throw a sprig of dill in for garnish

1554
01:00:52,466 –> 01:00:54,566
at the end that’s nice on Easter

1555
01:00:57,400 –> 01:00:57,800
oh yeah

1556
01:00:57,800 –> 01:01:00,733
something I wanna tell I told you you two earlier

1557
01:01:00,733 –> 01:01:02,666
but I should tell the group uh

1558
01:01:03,000 –> 01:01:08,466
carrot is an actual pairing for Agui because Caraway

1559
01:01:08,466 –> 01:01:09,166
dill

1560
01:01:09,166 –> 01:01:12,966
coriander and angelica are all in the carrot family

1561
01:01:13,266 –> 01:01:15,266
had no idea really cool

1562
01:01:16,133 –> 01:01:16,933
yeah there’s a lot

1563
01:01:16,933 –> 01:01:17,733
there’s a lot of

1564
01:01:17,733 –> 01:01:20,333
a lot of botanicals and herbs that are

1565
01:01:20,633 –> 01:01:22,433
vegetables and herbs that are in the

1566
01:01:22,966 –> 01:01:25,533
in the carrot family but I actually didn’t

1567
01:01:25,533 –> 01:01:26,366
didn’t know that

1568
01:01:26,366 –> 01:01:28,666
until we were well into the design process

1569
01:01:28,666 –> 01:01:29,566
of the label

1570
01:01:29,566 –> 01:01:32,133
and actually it’s gonna my light is so bright

1571
01:01:32,133 –> 01:01:33,400
but it’s so it’s gonna be hard

1572
01:01:33,400 –> 01:01:34,866
but all the bottles have this

1573
01:01:34,866 –> 01:01:38,133
this little botanical flourish right here

1574
01:01:38,133 –> 01:01:40,000
and that is um

1575
01:01:40,000 –> 01:01:43,700
that’s modeled after the leaf structure of

1576
01:01:43,833 –> 01:01:47,133
of the carrot family so Caraway and dill

1577
01:01:47,133 –> 01:01:48,733
particularly have that leaf structure

1578
01:01:48,733 –> 01:01:51,166
but if you look at the green on the top of a carrot

1579
01:01:51,166 –> 01:01:53,966
it also has very similar structure

1580
01:01:53,966 –> 01:01:55,366
so that’s our little

1581
01:01:55,366 –> 01:01:57,133
that’s our little carrot nod right there

1582
01:01:57,133 –> 01:01:58,566
love it love it

1583
01:01:59,200 –> 01:02:00,633
all right and now

1584
01:02:00,633 –> 01:02:01,866
after we’ve shaken it

1585
01:02:01,866 –> 01:02:05,733
with the express intent of hopefully

1586
01:02:06,033 –> 01:02:09,266
getting the honey to dissolve fully

1587
01:02:11,666 –> 01:02:13,600
we’ll shake it with some ice to actually get it cold

1588
01:02:13,600 –> 01:02:16,233
so we can drink it and enjoy it it’s delicious

1589
01:02:23,233 –> 01:02:24,433
yeah and like Evan was saying

1590
01:02:24,433 –> 01:02:25,600
often when you work with honey

1591
01:02:25,600 –> 01:02:28,033
you actually want to create a honey simple syrup

1592
01:02:28,033 –> 01:02:31,400
so you would actually boil the honey with some water

1593
01:02:31,400 –> 01:02:33,133
and kind of thin it out a little bit

1594
01:02:33,133 –> 01:02:35,466
that way it incorporates a little easier

1595
01:02:37,366 –> 01:02:39,066
yeah that was a that was our bar hack

1596
01:02:39,066 –> 01:02:41,966
we would do just one part water one

1597
01:02:41,966 –> 01:02:45,200
it’s warm water and honey one to one

1598
01:02:45,200 –> 01:02:46,866
and yeah usually wouldn’t even

1599
01:02:46,966 –> 01:02:48,933
you don’t always have to even boil it at that point

1600
01:02:48,933 –> 01:02:50,700
you can just shake it shake it up

1601
01:02:51,233 –> 01:02:54,466
let it sit and then shake it again a few minutes no

1602
01:02:54,966 –> 01:02:56,166
well that’s better though

1603
01:02:56,166 –> 01:02:57,133
as you all know

1604
01:02:57,133 –> 01:02:59,933
do not pour the ice from your shaker into the glass

1605
01:02:59,933 –> 01:03:01,433
you want fresh ice in your glass

1606
01:03:01,433 –> 01:03:03,433
because otherwise you have partially diluted ice

1607
01:03:03,433 –> 01:03:05,333
and it’s gonna melt all that much faster

1608
01:03:05,366 –> 01:03:07,166
and no one wants a watery drink

1609
01:03:07,233 –> 01:03:09,933
um so while I know it feels like sometimes

1610
01:03:09,933 –> 01:03:11,466
especially if you don’t have an ice maker at home

1611
01:03:11,466 –> 01:03:14,533
that you’re wasting ice it’s really worth it

1612
01:03:15,233 –> 01:03:17,400
proper cocktail etiquette yes

1613
01:03:17,400 –> 01:03:19,400
yeah that looks beautiful

1614
01:03:19,400 –> 01:03:21,366
I’m jealous that I don’t get one

1615
01:03:21,400 –> 01:03:23,366
but she’s the charge that

1616
01:03:23,366 –> 01:03:24,933
I ordered one of those for myself

1617
01:03:25,266 –> 01:03:27,633
we should have sent you we should have sent you a kit

1618
01:03:27,633 –> 01:03:29,766
it’s all good I’ll replicate it

1619
01:03:29,766 –> 01:03:30,233
I’ll figure

1620
01:03:30,233 –> 01:03:32,666
I knew you didn’t need us to send you the spirits

1621
01:03:34,433 –> 01:03:36,466
and a whole whole bunch of that

1622
01:03:38,733 –> 01:03:40,400
and cheers oh

1623
01:03:40,400 –> 01:03:41,766
that looks so funny Mary

1624
01:03:42,766 –> 01:03:44,466
and it’s just fun to say the Bunny Mary

1625
01:03:44,466 –> 01:03:46,633
yeah it is uh

1626
01:03:46,633 –> 01:03:48,966
and frankly in my opinion

1627
01:03:48,966 –> 01:03:51,900
also partially because I’m an Arizona native

1628
01:03:52,133 –> 01:03:54,166
I could use a little more spice to this

1629
01:03:54,233 –> 01:03:58,233
I might splash a little tapatio or uh huh

1630
01:03:58,233 –> 01:04:00,366
something of that nature yeah

1631
01:04:00,366 –> 01:04:00,566
I mean

1632
01:04:00,566 –> 01:04:04,066
I think really similar to the Dylan there is so nice

1633
01:04:04,166 –> 01:04:06,433
I I do think similar to a Bloody Mary

1634
01:04:06,800 –> 01:04:08,233
you can kind of make this your own

1635
01:04:08,233 –> 01:04:09,733
like that’s the basic recipe

1636
01:04:09,733 –> 01:04:11,900
but then you can add uh oh

1637
01:04:12,766 –> 01:04:14,166
what just happened to us there

1638
01:04:15,033 –> 01:04:15,900
that was weird

1639
01:04:16,466 –> 01:04:17,700
we’re back we’re back

1640
01:04:17,733 –> 01:04:18,866
um yeah

1641
01:04:18,866 –> 01:04:20,833
but you can add Tabasco to it

1642
01:04:20,833 –> 01:04:21,200
you can

1643
01:04:21,200 –> 01:04:23,333
you can make the skewers with a hamburger on it

1644
01:04:23,333 –> 01:04:24,766
if you want a half chicken

1645
01:04:24,766 –> 01:04:29,433
like how people go crazy with the garnishes these days

1646
01:04:29,433 –> 01:04:30,433
um oh

1647
01:04:30,433 –> 01:04:32,566
Alaskan crab claw yeah

1648
01:04:32,566 –> 01:04:33,433
exactly

1649
01:04:33,966 –> 01:04:37,166
so insane I’m adding more Caper Brian right away

1650
01:04:37,433 –> 01:04:38,866
yeah not a little more Caper Brian in there

1651
01:04:38,866 –> 01:04:40,300
I need a little more salted

1652
01:04:41,066 –> 01:04:42,100
um

1653
01:04:42,433 –> 01:04:46,333
and so before we have everyone join us for happy hour

1654
01:04:46,566 –> 01:04:47,466
Robin why don’t you just tell

1655
01:04:47,466 –> 01:04:50,566
us a little bit about the story of Nord and Aquavit

1656
01:04:50,566 –> 01:04:52,266
and how you guys got started

1657
01:04:52,266 –> 01:04:53,033
and how yeah

1658
01:04:53,033 –> 01:04:54,933
how you became the Aquavit

1659
01:04:54,933 –> 01:04:56,333
and kind of expert that you are

1660
01:04:56,333 –> 01:04:58,633
and how this brand came to life yeah

1661
01:04:58,633 –> 01:05:00,733
so I I fell in love with it

1662
01:05:00,733 –> 01:05:04,633
trying it in Denmark 20 years ago um

1663
01:05:05,566 –> 01:05:08,666
bartender for 15 years my wife’s

1664
01:05:08,666 –> 01:05:11,433
mom’s side of the family has Swedish heritage

1665
01:05:12,600 –> 01:05:13,933
when we came

1666
01:05:13,933 –> 01:05:16,033
time for us to start our own business together

1667
01:05:16,033 –> 01:05:19,600
we really we gravitated towards the spirits industry

1668
01:05:19,600 –> 01:05:23,166
but we wanted to do something unique

1669
01:05:23,166 –> 01:05:26,366
that we felt like there was room to improve upon

1670
01:05:26,366 –> 01:05:26,966
something and

1671
01:05:26,966 –> 01:05:29,266
where we could actually be the leaders of a category

1672
01:05:29,266 –> 01:05:31,133
rather than um

1673
01:05:31,166 –> 01:05:33,800
sort of copying something that was out there already

1674
01:05:33,800 –> 01:05:35,000
yeah um

1675
01:05:35,000 –> 01:05:36,766
so that’s really what kind of LED us on that path

1676
01:05:36,766 –> 01:05:38,266
we start collecting

1677
01:05:38,433 –> 01:05:40,466
we’re collecting aquabeats for a while

1678
01:05:41,000 –> 01:05:42,633
anything we get our hands on

1679
01:05:43,400 –> 01:05:44,833
learning about the history of it

1680
01:05:44,833 –> 01:05:48,433
not only in Scandinavia but here in the States

1681
01:05:48,433 –> 01:05:51,966
there’s actually an interesting history of distilling

1682
01:05:51,966 –> 01:05:53,733
aquabeat that a lot of folks don’t know

1683
01:05:53,733 –> 01:05:55,566
everybody thinks that it was started

1684
01:05:55,766 –> 01:05:58,566
the first crap brand was 2006

1685
01:05:58,633 –> 01:06:00,366
by Christian Progstadt in Portland

1686
01:06:00,366 –> 01:06:01,966
Oregon and

1687
01:06:01,966 –> 01:06:06,166
I have recently uncovered some evidence that Aquabeat

1688
01:06:06,166 –> 01:06:08,900
was being distilled here shortly after prohibition

1689
01:06:08,933 –> 01:06:13,466
in states like Chicago and Pennsylvania

1690
01:06:13,466 –> 01:06:14,033
I’ve got some

1691
01:06:14,033 –> 01:06:16,433
actually some old labels and bottles from

1692
01:06:16,566 –> 01:06:18,733
from the late 30s and early 40s

1693
01:06:18,733 –> 01:06:21,933
which is really cool they’re probably not that good

1694
01:06:22,833 –> 01:06:25,833
but they existed people did there were

1695
01:06:25,833 –> 01:06:28,400
it was I think was on people’s radar but yeah

1696
01:06:28,400 –> 01:06:31,033
so we wanted to we wanted to infuse a little

1697
01:06:31,233 –> 01:06:32,966
a little something extra into the category

1698
01:06:32,966 –> 01:06:35,800
bring it more into the modern landscape of cocktail

1699
01:06:35,800 –> 01:06:37,433
making but still

1700
01:06:37,433 –> 01:06:39,733
be able to enjoy it in the traditional setting of

1701
01:06:39,733 –> 01:06:40,700
with food

1702
01:06:41,266 –> 01:06:44,766
so spent spent a lot of time developing this recipe

1703
01:06:46,366 –> 01:06:48,266
finding these botanicals that really lived

1704
01:06:48,266 –> 01:06:50,433
harmoniously together um

1705
01:06:50,433 –> 01:06:52,166
distilling it in such a way that they

1706
01:06:52,166 –> 01:06:53,800
you can taste everything together

1707
01:06:53,800 –> 01:06:54,800
which was really important

1708
01:06:54,800 –> 01:06:57,933
there’s not nothing’s in there unnecessarily um

1709
01:06:57,933 –> 01:06:59,933
we really wanna highlight that citrus element

1710
01:06:59,933 –> 01:07:02,333
of Careaway in particular with the Tapple style

1711
01:07:02,666 –> 01:07:03,000
there’s

1712
01:07:03,000 –> 01:07:06,633
there’s a citrus elements and there are a little

1713
01:07:06,633 –> 01:07:08,766
there’s a little pine undertones to carry away

1714
01:07:08,766 –> 01:07:10,366
when it’s distilled on its own

1715
01:07:10,766 –> 01:07:12,133
it actually on a you know

1716
01:07:12,133 –> 01:07:15,933
like a terpene level there’s liminine and and pinene

1717
01:07:15,933 –> 01:07:19,066
so lemon and pine in in Carroway

1718
01:07:19,066 –> 01:07:21,500
but the main flavor of Carroway is carbone

1719
01:07:21,666 –> 01:07:23,033
which is the same

1720
01:07:23,066 –> 01:07:28,166
same chirping that gives experiment its mintiness

1721
01:07:28,866 –> 01:07:30,466
yeah just trying to

1722
01:07:30,466 –> 01:07:31,266
you know

1723
01:07:31,633 –> 01:07:34,166
really create something special and unique

1724
01:07:34,233 –> 01:07:36,933
and introduce the category to folks um

1725
01:07:36,933 –> 01:07:40,166
so the name the name is a is a big deal

1726
01:07:40,166 –> 01:07:43,333
Nordin means Norden or the north

1727
01:07:43,533 –> 01:07:46,866
or it’s also a name for the region of Scandinavia

1728
01:07:46,866 –> 01:07:48,266
in Scandinavian languages

1729
01:07:48,266 –> 01:07:49,766
so it’s a it’s a way of

1730
01:07:49,766 –> 01:07:51,200
for us to have a Nordic

1731
01:07:51,200 –> 01:07:54,100
word that’s actually a little easier to pronounce

1732
01:07:54,200 –> 01:07:57,133
that was another thing we noticed with a lot of the

1733
01:07:57,766 –> 01:07:58,800
the Scandinavian brands

1734
01:07:58,800 –> 01:08:01,066
and even some of the American made aqua beats

1735
01:08:01,066 –> 01:08:04,000
they were trying really hard to sound authentic

1736
01:08:04,000 –> 01:08:06,733
by using these crazy words with like

1737
01:08:06,733 –> 01:08:08,833
3 on lots and it got

1738
01:08:08,833 –> 01:08:10,933
it’s a little tricky so you wanna

1739
01:08:10,933 –> 01:08:12,100
we wanted to be able to

1740
01:08:12,533 –> 01:08:13,666
wanna be able to pronounce the word

1741
01:08:13,666 –> 01:08:17,266
but still have a traditional Nordic word branding 1:01

1742
01:08:17,266 –> 01:08:19,600
if consumers can’t pronounce your brand name

1743
01:08:19,600 –> 01:08:21,100
that’s yeah they’re not gonna order

1744
01:08:21,966 –> 01:08:24,066
or not gonna tell their friends about it

1745
01:08:24,066 –> 01:08:25,133
and they’re gonna be able to find it

1746
01:08:25,133 –> 01:08:27,200
so a few you know

1747
01:08:27,200 –> 01:08:30,233
bar real bar geeky bar people will will order it

1748
01:08:30,233 –> 01:08:31,033
you know

1749
01:08:31,066 –> 01:08:33,733
but I approach it from a bartender’s perspective of

1750
01:08:33,733 –> 01:08:35,433
like how we gonna

1751
01:08:35,433 –> 01:08:39,033
how we gonna get the name to stick in people’s minds um

1752
01:08:39,566 –> 01:08:41,366
and the design of the bottle was really important

1753
01:08:41,366 –> 01:08:42,400
we want to have the

1754
01:08:42,400 –> 01:08:45,933
an element of hospitality on the bottle as well um

1755
01:08:45,933 –> 01:08:47,433
it’s really traditional

1756
01:08:47,433 –> 01:08:49,466
to offer someone a drink of aquabeat

1757
01:08:49,466 –> 01:08:50,966
when they come to your home

1758
01:08:50,966 –> 01:08:52,400
in Scandinavia also

1759
01:08:52,400 –> 01:08:54,800
it’s always served during festive Celebration

1760
01:08:54,800 –> 01:08:57,600
so it really is a symbol of of gathering it together

1761
01:08:57,600 –> 01:09:01,466
in us that’s where that illustration of the figure

1762
01:09:01,466 –> 01:09:02,800
holding the cocktail glass

1763
01:09:02,800 –> 01:09:05,566
with the so that’s sort of the offering of hospitality

1764
01:09:05,566 –> 01:09:07,366
but also holding a cocktail glass

1765
01:09:07,366 –> 01:09:09,733
with all those botanicals bursting out of there

1766
01:09:09,733 –> 01:09:12,833
symbolizes this as a cocktail ingredient well

1767
01:09:13,866 –> 01:09:16,000
and it was also really important for us to have aquivy

1768
01:09:16,000 –> 01:09:18,833
in the brand name people still just call us Nordan

1769
01:09:18,833 –> 01:09:20,600
but you know I say it’s Nordan Aquivy

1770
01:09:20,600 –> 01:09:22,833
we really want to hammer that home

1771
01:09:22,933 –> 01:09:25,466
to really bring the category along for

1772
01:09:25,466 –> 01:09:26,966
for the ride um

1773
01:09:27,366 –> 01:09:29,933
it’s such a vast category in Scandinavia

1774
01:09:29,933 –> 01:09:32,633
with such a rich history and would really feel like it

1775
01:09:32,633 –> 01:09:35,466
it deserves a place and every bar

1776
01:09:36,066 –> 01:09:37,066
yeah at least

1777
01:09:37,166 –> 01:09:39,366
every bar should have at least one aquabita

1778
01:09:39,366 –> 01:09:41,933
is what I feel hopefully it’s

1779
01:09:42,666 –> 01:09:46,566
it is remarkable that it is a category

1780
01:09:46,566 –> 01:09:48,066
it is uh

1781
01:09:48,133 –> 01:09:51,000
you know a virtuous category and the fact that

1782
01:09:51,000 –> 01:09:55,100
you know speed racks across our country

1783
01:09:55,400 –> 01:09:56,233
you know yeah

1784
01:09:56,233 –> 01:09:58,033
right back in general to kill it

1785
01:09:58,866 –> 01:09:59,733
no it could be

1786
01:09:59,733 –> 01:10:02,566
and yeah it is starting to change slowly

1787
01:10:02,566 –> 01:10:04,266
but even in Scandinavia they don’t

1788
01:10:04,266 –> 01:10:06,333
they don’t think of it as a cocktail ingredient

1789
01:10:06,566 –> 01:10:09,866
it doesn’t get the same level of appreciation

1790
01:10:09,933 –> 01:10:10,933
it’s they

1791
01:10:10,933 –> 01:10:12,133
it’s so ingrained in their

1792
01:10:12,133 –> 01:10:14,633
in their brains that this is what you drink with food

1793
01:10:14,633 –> 01:10:16,333
this what you drink Christmas

1794
01:10:16,466 –> 01:10:18,633
we have rum from you know

1795
01:10:18,633 –> 01:10:20,200
the islands that we bring in

1796
01:10:20,200 –> 01:10:23,366
we have first that we bring over from from America

1797
01:10:23,366 –> 01:10:26,433
and there are no traditional cocktail recipes

1798
01:10:26,433 –> 01:10:28,733
really in Scandinavia that call probably

1799
01:10:28,966 –> 01:10:30,433
it’s been around for 500 years

1800
01:10:30,433 –> 01:10:31,866
people just drink it by itself

1801
01:10:33,533 –> 01:10:35,800
fascinating let’s open this up

1802
01:10:35,800 –> 01:10:38,233
so that everybody else who’s joining us can

1803
01:10:38,466 –> 01:10:39,466
can chat yeah

1804
01:10:39,466 –> 01:10:42,000
and for sure post some questions to you

1805
01:10:42,000 –> 01:10:46,300
Robin and tell us how they’re enjoying their money Mary

1806
01:10:46,833 –> 01:10:49,366
um and before we do that

1807
01:10:49,366 –> 01:10:51,800
um maybe some people do attempt to drop off

1808
01:10:51,800 –> 01:10:53,366
when we do this but don’t leave

1809
01:10:53,366 –> 01:10:55,566
we have lots of fun here um

1810
01:10:55,566 –> 01:10:58,166
so we do like to thank everyone for joining

1811
01:10:58,166 –> 01:10:59,966
if you do have to leave and Robin

1812
01:10:59,966 –> 01:11:02,466
thank you so much for telling us your story

1813
01:11:02,466 –> 01:11:05,133
you have succeeded in creating something unique

1814
01:11:05,133 –> 01:11:07,833
that is kind of introducing people to this category

1815
01:11:07,833 –> 01:11:09,666
I would say just a wonderful portfolio

1816
01:11:09,666 –> 01:11:11,366
it really is fabulous

1817
01:11:11,366 –> 01:11:13,933
so thank you for sharing this with us yeah

1818
01:11:15,166 –> 01:11:17,566
cheers everyone and now for those of you here

1819
01:11:17,566 –> 01:11:20,033
I’m going to promote everyone to panelist

1820
01:11:20,033 –> 01:11:23,466
if you would like to come on camera and join us

1821
01:11:23,466 –> 01:11:24,600
feel free um

1822
01:11:24,600 –> 01:11:26,066
that way you can unmute yourself

1823
01:11:26,066 –> 01:11:28,866
talk to us directly if you wanna stay the way you are

1824
01:11:28,866 –> 01:11:30,833
and just keep listening without coming on camera

1825
01:11:30,833 –> 01:11:33,266
on muting yourself that is totally fine too

1826
01:11:33,400 –> 01:11:37,833
um if you miss the prompt to get promoted to panelist

1827
01:11:37,833 –> 01:11:38,866
and need me to do it again

1828
01:11:38,866 –> 01:11:40,500
just shoot a quick message

1829
01:11:40,566 –> 01:11:41,566
um

1830
01:11:42,200 –> 01:11:44,166
but otherwise we’re good to go here

 

Until next time… Drink craft and drink the world. Cheers!

Join the conversation!

Submit a Comment

Your email address will not be published. Required fields are marked *

Whiskey tasting glass icon

Download our free tasting guide

Learn how to taste like a pro no matter what you're sipping on. Join Tippler Nation and get your free download now.

 

Upcoming Events

Watch related videos

February Bourbon Tasting & SipScout Party
Bourbon Tasting, Meet the Makers, & SipScout Party

Bourbon Tasting, Meet the Makers, & SipScout Party

For this month's Bourbon Tasting & SipScout party we're joined by 5 craft Bourbon makers for a deep dive into American's spirit, a tasting of six unique and incredible bourbons, stories from legends in the industry, great guest questions, and more...

This month our SipScout members are sipping on:

1) Tamar Distillery’s Low Gap Bourbon
2) Kings County Straight Bourbon
3) Sonoma County Distilling Company’s California Bourbon
4) Oregon Spirit Distillers Straight Bourbon
5) Mad River Distillers Burnt Rock Bourbon
6) Savage & Cooke Burning Chair Bourbon

Keep Exploring The Craft

Attend an Event

Make a Cocktail

Attend an Event

Get notified about in-person events

Thanks, we'll let you know when we have upcoming in-person events!